Description
French Onion Chicken Orzo Casserole is cozy simplicity wrapped in rich, golden flavor slow-caramelized onions, tender chicken, creamy orzo, and a bubbling cheese crust that tastes like home.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works beautifully)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Preheat oven to 375°F (190°C)
- In a large oven-safe skillet, melt butter and olive oil over medium heat
- Add onions, sugar, and salt and cook 20–25 minutes until deeply golden and caramelized
- Stir in garlic and cook 1 minute until fragrant
- Add orzo and toast lightly for 2 minutes
- Fold in shredded chicken, thyme, black pepper, and optional Worcestershire or balsamic glaze
- Pour in chicken broth and cream and bring to a gentle simmer
- Cover and cook 8–10 minutes until orzo is tender and liquid mostly absorbed
- Stir in 1 cup mozzarella and all Parmesan until creamy
- Sprinkle remaining mozzarella over the top
- Bake uncovered 10–15 minutes until bubbly and golden
- Rest 5–10 minutes before serving
Notes
Do not rush caramelizing the onions deep golden color brings the signature flavor. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze up to 2 months. Reheat gently with a splash of broth or cream to keep the texture velvety.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
