French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender shredded chicken and creamy orzo pasta, all baked to golden perfection. It’s a cozy, comforting dish perfect for weeknight dinners or entertaining guests, blending savory onions, melted cheeses, and delicate herbs into a creamy, hearty casserole.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Onion Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
Main Ingredients
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
Cheeses & Seasoning
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)
Instructions
- Caramelize Onions: Melt the unsalted butter and olive oil in a large oven-safe skillet over medium heat. Add the thinly sliced onions, granulated sugar, and kosher salt. Cook, stirring occasionally, for 20 to 25 minutes until the onions are deeply golden and caramelized. Add the minced garlic during the last 2 minutes of cooking to soften and release its aroma.
- Toast Orzo and Combine: Stir in the orzo pasta and cook for 2 minutes to lightly toast it, stirring regularly so it doesn’t stick. Add the shredded cooked chicken, dried thyme, freshly ground black pepper, and Worcestershire sauce or balsamic glaze if using. Mix all ingredients thoroughly to evenly distribute flavors.
- Simmer Ingredients: Pour in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer. Once simmering, reduce heat to low, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed much of the liquid, creating a creamy base.
- Incorporate Cheese: Stir in 1 cup of the shredded mozzarella cheese along with all the Parmesan cheese. Continue stirring until both cheeses melt fully and the sauce turns smooth and creamy.
- Bake Until Golden: Preheat your oven to 375°F (190°C). Evenly sprinkle the remaining 1/2 cup mozzarella cheese over the top of the casserole. Bake uncovered for 10 to 15 minutes, until the casserole is bubbly and a golden crust forms on top.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 to 10 minutes before serving. This resting helps the casserole to set. Garnish optionally with fresh thyme or parsley to add a pop of color and herbal freshness.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- For a richer flavor, caramelize onions slowly and patiently for the best sweetness and depth.
- If preferred, substitute shredded rotisserie chicken or leftover cooked chicken.
- The Worcestershire sauce or balsamic glaze is optional but adds complexity and a slight tang.
- Resting the casserole before serving ensures easier slicing and better flavor melding.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: French onion chicken casserole, orzo casserole, caramelized onion, cheesy chicken bake, comfort food, easy casserole, weeknight dinner
