Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
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 (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; Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth

Description

A comforting casserole that blends French onion soup flavors with shredded chicken and orzo, topped with melted mozzarella.

Ingredients

Scale

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 (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
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth

Instructions

In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.
Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Stir in 1 cup mozzarella and the Parmesan cheese, mixing until melted and creamy.
Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

For extra crispy topping, broil for 1-2 minutes after baking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 600mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg

Keywords: casserole, comfort food, chicken, French onion, pasta