French Onion Chicken Orzo Casserole
A cozy, creamy casserole that combines the flavors of French onion soup with chicken and orzo, making it a perfect one-skillet weeknight meal.
Ingredients
For the casserole base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced (about 4–5 cups)
- 1 teaspoon sugar (helps with caramelization)
- 1/2 teaspoon salt plus extra to taste
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie is perfect)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or use half-and-half to lighten)
- 1 1/2 cups shredded mozzarella, divided (1 cup + 1/2 cup)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or a splash of balsamic glaze for depth (optional)
Instructions
Preparation
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
- Add sliced onions, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown. If onions begin to burn, lower the heat.
- Add 3 minced garlic cloves during the last 1–2 minutes and stir.
- Stir in the orzo and cook for about 2 minutes, stirring so the orzo gets a light, nutty toast.
- Mix in shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and the optional Worcestershire or balsamic if using. Combine thoroughly.
- Pour in 2 cups of chicken broth and 1 cup of heavy cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- Remove the lid and stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan until creamy. Taste and adjust salt and pepper.
- Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden. Alternatively, broil for 1–2 minutes to brown the top — watch closely.
- Let the casserole rest for 5–10 minutes so it sets slightly. Garnish with fresh thyme or parsley before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Can freeze for up to 2 months. For the best texture when reheating, add a splash of chicken broth or cream if it looks dry.