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French Onion Chicken Orzo Casserole

Warm, savory comfort in a single skillet—this casserole combines caramelized onions, tender chicken, and cheesy orzo for an easy weeknight winner.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Comfort Food, French
Calories: 550
Ingredients Method Notes

Ingredients
  

For the base
  • 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)
For the casserole
  • 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
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth (optional)

Method
 

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

Notes

Serve warm with a crisp green salad or steamed vegetables. A drizzle of balsamic glaze or extra Parmesan brightens the flavors. Store leftovers in the refrigerator for up to 3-4 days, or freeze portions for up to 2 months.