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French Onion Chicken Orzo Casserole

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A delightful twist on classic French onion soup, this casserole combines tender orzo pasta, juicy shredded chicken, and gooey cheese for a comforting meal that the whole family will love.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions (thinly sliced)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 garlic cloves (minced)
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Instructions

  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. Stir in the minced garlic during the last 1–2 minutes.
  2. Stir in the orzo and let it cook for 2 minutes, allowing it to lightly toast. Next, add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
  3. Add the chicken broth and cream to the mixture. Bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  4. Stir in 1 cup of the mozzarella and the Parmesan cheese. Mix until melted and creamy.
  5. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes, or until bubbly and golden.
  6. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

This casserole pairs well with a simple green salad or steamed vegetables. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to three months.