Creamy French Onion Chicken Orzo Casserole

French onion chicken orzo casserole bubbling in a skillet with golden melted cheese

Creamy French Onion Chicken Orzo Casserole

A rich, one-pan dinner with caramelized onions, tender shredded chicken, creamy orzo, and bubbly mozzarella ready in just 35 minutes.

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Prep Time 15

Cook Time 20

Resting Time 10

Total Time 35

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, French-inspired

Calories: 500

Ingredients Equipment Method Notes

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
2 large yellow onions thinly sliced
1 tsp sugar
0.5 tsp salt
3 cloves garlic minced
1.5 cups orzo pasta
2 cups cooked shredded chicken rotisserie works well
0.5 tsp dried thyme
0.25 tsp black pepper
2 cups low-sodium chicken broth
1 cup heavy cream
1.5 cups shredded mozzarella cheese divided
0.5 cup grated Parmesan cheese
0.5 tsp Worcestershire sauce optional

Equipment

Large oven-safe skillet or Dutch oven

Method

Melt butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering.
Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until deeply caramelized.
Toss in minced garlic during the last 1 to 2 minutes, stirring until fragrant.
Stir in orzo pasta and saute for 2 minutes to lightly toast.
Fold in shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using.
Pour in chicken broth and heavy cream. Bring to a gentle simmer, cover, and cook on low for 8 to 10 minutes, stirring occasionally, until orzo is tender.
Stir in 1 cup of mozzarella and all the Parmesan cheese until melted and creamy.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle remaining 1/2 cup of mozzarella over the top.
Bake uncovered for 10 to 15 minutes until bubbly and golden brown.
Let rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

For extra depth of flavor, do not skip the Worcestershire sauce. Rotisserie chicken is a great time-saver. Leftovers keep in the fridge for up to 3 days and freeze well for up to 2 months. Stir in a splash of broth when reheating if the orzo has thickened.