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French Onion Chicken Orzo Casserole

A comforting one-pan meal that combines caramelized onions, tender chicken, creamy orzo, and a blend of cheeses for a deliciously satisfying dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, Comfort food
Calories: 600
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  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.
Cooking
  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.
  3. Add the chicken broth and cream. Bring to a gentle simmer.
  4. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  5. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking
  1. Preheat the 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.
Serving
  1. Let it rest for 5–10 minutes before serving.
  2. Garnish with fresh thyme or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated gently with added broth or cream to keep it moist. Consider adding vegetables like spinach or mushrooms for extra nutrition and flavor.