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–+ servings

French Onion Chicken Orzo Casserole

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A comforting and speedy casserole featuring caramelized onions, creamy orzo, and shredded chicken, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons unsalted butter For richer onion flavor; use all olive oil for dairy-free.
  • 1 tablespoon olive oil
  • 2 large yellow onions Thinly sliced (sweet or Walla Walla work well).
  • 1 teaspoon sugar Helps with caramelization.
  • 1/2 teaspoon salt Plus more to taste.
  • 3 cloves garlic Minced.
  • 1 1/2 cups orzo pasta Uncooked.
  • 2 cups cooked shredded chicken Rotisserie chicken is perfect.
  • 1/2 teaspoon dried thyme Or 1 1/2 teaspoons fresh.
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth Or vegetable broth for a lighter taste.
  • 1 cup heavy cream Or use half-and-half to cut calories.
  • 1 1/2 cups shredded mozzarella cheese Divided (reserve 1/2 cup for topping).
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce Optional; for depth.
  • drizzle of balsamic glaze Optional; for depth.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Have shredded chicken measured and cheeses grated. Use an oven-safe skillet or Dutch oven.
Caramelizing the Onions
  1. Melt butter with olive oil over medium heat. Add sliced onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until deep golden and jammy. If onions begin to stick, add a splash of water and scrape up browned bits. Stir in minced garlic during the last 1–2 minutes.
Toasting the Orzo and Combining Ingredients
  1. Add orzo to the skillet and stir for 2 minutes to lightly toast. Stir in shredded chicken, thyme, and black pepper. Add Worcestershire or a teaspoon of balsamic if using.
Simmering
  1. Pour in chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender but not mushy. If the mixture looks too thick before orzo is done, add up to 1/4 cup more broth.
Adding Cheese
  1. Stir in 1 cup mozzarella and the Parmesan. Mix until the cheeses melt into a creamy sauce. Taste and adjust salt and pepper.
Baking
  1. Sprinkle remaining 1/2 cup mozzarella evenly over the top. Transfer to the oven and bake uncovered for 10–15 minutes until bubbly and golden.
Serving
  1. Let rest for 5–10 minutes to set. Garnish with fresh thyme or chopped parsley and serve.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 52gProtein: 30gFat: 28gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g

Notes

For best results, don't rush the onions while caramelizing. You can customize by using leftover chicken or adding more herbs.
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