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French Onion Chicken Orzo Casserole

A creamy, cheesy casserole featuring caramelized onions and tender orzo, perfect for cozy dinners and family-friendly meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
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 a 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
 

Cooking the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
  3. Add the minced garlic during the last 1–2 minutes.
Adding Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, letting it lightly toast.
  2. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Adding 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.
Adding Cheese
  1. Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking the Casserole
  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle the remaining 1/2 cup of 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. Garnish with fresh thyme or parsley if desired.

Notes

Leftovers can be kept in the fridge for 3-4 days in an airtight container or frozen for up to 3 months. To serve, pair with a crisp green salad or crusty bread.