French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of classic French onion soup with tender shredded chicken and creamy orzo pasta. Baked to golden, bubbly perfection with melted mozzarella and Parmesan cheese, it's a comforting one-dish meal that's easy to prepare and perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
For the Onion Base
- 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
Main Ingredients
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
Liquids
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half for a lighter option
Cheese Toppings
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
Optional
- 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
Instructions
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions along with sugar and salt. Cook for 20–25 minutes, stirring occasionally, until the onions turn a deep golden brown and caramelize. In the last 1–2 minutes, stir in the minced garlic to release its aroma without burning.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for about 2 minutes to lightly toast it, enhancing its nutty flavor. Then add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine all ingredients evenly.
- Pour in Liquids: Add the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pan, and let it cook for 8–10 minutes. Stir occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella and the Parmesan cheese. Mix thoroughly until the cheeses melt completely, creating a creamy texture throughout the casserole.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Place the uncovered skillet or transfer the mixture to a baking dish and bake for 10–15 minutes until the cheese on top is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to settle and thicken slightly. Garnish with fresh thyme or parsley if desired before serving warm.
Notes
- Using rotisserie chicken saves time and adds extra flavor, but you can also use freshly cooked shredded chicken.
- If you prefer a lighter dish, swap heavy cream for half and half or whole milk, though the texture will be less rich.
- Caramelizing onions slowly is key to developing deep flavor; don’t rush this step.
- You can substitute orzo with small pasta shapes like acini di pepe or ditalini if unavailable.
- Make sure the skillet or Dutch oven you use is oven-safe for easy transition from stovetop to oven.
