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French Onion Chicken Orzo Casserole Recipe

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4 from 3 reviews

A comforting French Onion Chicken Orzo Casserole combining caramelized onions, tender shredded chicken, creamy cheeses, and perfectly cooked orzo pasta baked to golden bubbly perfection, perfect for a hearty weeknight dinner.

Ingredients

For the Onion Base

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 garlic cloves, minced

Main Ingredients

  • 1 ½ cups orzo pasta
  • 2 cups cooked shredded chicken (rotisserie works well)
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half and half for lighter option

Cheese & Optional Flavorings

  • 1 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth

Instructions

  1. 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 are deeply golden and caramelized. During the last 1–2 minutes, stir in the minced garlic to release its aroma without burning.
  2. Add Orzo and Chicken: Stir the orzo into the caramelized onions and cook for 2 minutes to lightly toast the pasta. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to meld the flavors.
  3. Pour in Liquids: Pour in the chicken broth and cream mixture. Bring the casserole to a gentle simmer over medium heat. Then reduce the heat to low, cover the skillet or Dutch oven, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  4. Add Cheese: Stir in 1 cup of the shredded mozzarella and all of the grated Parmesan cheese into the casserole. Mix until the cheeses melt completely and create a creamy texture that binds the casserole together.
  5. Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the top is bubbly and golden brown, enhancing both texture and flavor.
  6. Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Garnish with fresh thyme or parsley if desired before serving to add a fresh herbal note and color contrast.

Notes

  • Using rotisserie chicken saves time and adds flavorful moisture to the dish.
  • You can substitute half and half for heavy cream for a lighter version, though the casserole may be slightly less rich.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • If Worcestershire sauce or balsamic glaze is unavailable, a splash of soy sauce or a pinch of smoked paprika can also add depth.
  • Make sure to cook the orzo just until tender to avoid mushiness after baking.

Find it online: https://recipefeastful.com/french-onion-chicken-orzo-casserole-recipe/