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French Onion Chicken Orzo Casserole

Warm and comforting dish combining flavors of classic French onion soup with hearty orzo and succulent chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort food, French
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Sauté
  • 2 tablespoons unsalted butter Adds a rich, creamy base to the dish.
  • 1 tablespoon olive oil For that perfect sautéing balance and a hint of healthy fat.
  • 2 large yellow onions, thinly sliced These sweet onions caramelize beautifully, giving depth to the dish.
  • 1 teaspoon sugar Helps enhance the natural sweetness of the onions during caramelization.
  • 1/2 teaspoon salt Balances flavors and enhances the sweetness from the onions.
  • 3 cloves garlic, minced Adds a fragrant touch that complements the caramelized onions.
For the Casserole
  • 1 1/2 cups orzo pasta Tiny pasta that cooks perfectly and absorbs all the flavors beautifully.
  • 2 cups cooked shredded chicken Rotisserie chicken works well.
  • 1/2 teaspoon dried thyme An aromatic herb that evokes cozy, homey vibes.
  • 1/4 teaspoon black pepper Adds a subtle kick to balance the creamy textures.
  • 2 cups low-sodium chicken broth Keeps the dish moist and flavorful without overpowering the other ingredients.
  • 1 cup heavy cream Creates a luxuriously creamy texture that envelops every bite.
  • 1 1/2 cups shredded mozzarella cheese Provides that stretchy, gooey goodness.
  • 1/2 cup grated Parmesan cheese Adds a lovely sharpness and enhances the overall flavor.
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional for an extra layer of depth.

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  2. Just a couple of minutes before they're finished, stir in the minced garlic for a fragrant addition.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes to lightly toast the pasta.
  2. Add in the shredded chicken, thyme, and pepper, along with Worcestershire sauce if you opted for it. Mix well.
Pour in Liquids
  1. Slowly pour in the chicken broth and cream, bringing it to a gentle simmer.
  2. Reduce the heat to low, cover, and let cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Add Cheese
  1. Once the orzo is ready, stir in 1 cup of mozzarella and the Parmesan cheese. Mix until everything is melted and creamy.
Bake the Casserole
  1. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden.
Serve
  1. Let it rest for 5–10 minutes before serving. Garnish with chopped thyme or parsley.

Notes

Make sure to slice the onions thinly for even caramelization. Don't rush the caramelizing process—good things take time! Use cooked, shredded rotisserie chicken to save time and effort. Experiment with different cheeses, such as Gruyère or cheddar, to customize the flavor!