Description

French Onion Chicken Orzo Casserole is a comforting one-pot meal featuring deeply caramelized onions, creamy orzo pasta, shredded chicken, and loads of melted cheese. Easy to make and perfect for cozy weeknight dinners!

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 (for the onions)
3 garlic cloves, minced
1½ cups orzo pasta, uncooked
2 cups cooked, shredded chicken (rotisserie chicken is perfect!)
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half for lighter)
1½ cups shredded mozzarella cheese, plus extra for topping

Optional Additions:

A splash of Worcestershire sauce or balsamic glaze for extra depth
Gruyère or Swiss cheese instead of (or mixed with) mozzarella
Fresh herbs like parsley or thyme for garnish

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Instructions

Step 1: Caramelize the Onions

In your large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium-low heat. Add those thinly sliced onions along with the sugar and salt. Cook them slowly, stirring occasionally, for about 30–40 minutes until they’re deeply golden and caramelized.

Step 2: Add the Orzo and Chicken

Once your onions are beautifully caramelized, stir in the uncooked orzo pasta. Let it toast for just a minute in those onions. Then add your shredded cooked chicken, dried thyme, and black pepper.

Step 3: Pour in the Liquids

Add the chicken broth and heavy cream to the skillet, stirring to combine everything. Bring the mixture to a gentle simmer and let it cook for about 5–7 minutes.

Step 4: Stir in the Cheese

Lower the heat and stir in about 1½ cups of shredded cheese. Watch it melt into the mixture, creating that creamy, dreamy, cheesy base that makes this casserole so irresistible. Stir until it’s all incorporated and gloriously creamy.

Step 5: Top and Bake

Preheat your oven to 375°F (190°C). Sprinkle extra cheese generously over the top of your casserole — don’t be shy! Slide the skillet into the oven and bake uncovered for 20–25 minutes, or until the top is golden, bubbly, and the orzo is completely tender and creamy.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes. This resting time is important, it lets the sauce thicken up beautifully so you get creamy, not soupy, results. Serve warm, garnished with fresh thyme or parsley.

Notes

Save time: Caramelize your onions a day ahead and store them in the fridge. When you’re ready to make the casserole, just reheat them and continue with the recipe.
Prevent sticking: Stir the mixture occasionally during the first few minutes after adding the liquid to prevent the orzo from sticking to the bottom.
Check the orzo: Every oven is different, so after 20 minutes, give it a taste. The orzo should be tender but not mushy.
Boost the flavor: A teaspoon of Dijon mustard stirred in with the cream adds a subtle tang that’s incredible.
Make it fancy: Top with crispy fried onions during the last 5 minutes of baking for extra texture and that classic French onion soup topping!

Prep Time: 15 minutes
Cook Time: 65 minutes (40 min for onions + 25 min baking)
Category: Main Dish
Method: Stovetop & Baked
Cuisine: French-Inspired