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French Onion Chicken Orzo Casserole

A comforting casserole combining caramelized onions, tender chicken, and creamy orzo pasta in one delicious dish
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie works well
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half and half for lighter option
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce optional

Equipment

  • Large oven-safe skillet or Dutch oven
  • Wooden spoon

Method
 

  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1-2 minutes.
  2. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
  3. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
  4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
  5. Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10-15 minutes until bubbly and golden on top.
  6. Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Cook onions slowly over medium-low heat for best caramelization. Don't skip the sugar - it helps the onions caramelize faster. Let casserole rest before serving to allow it to thicken. Can be made ahead and refrigerated for up to 24 hours before baking.
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