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–+ servings

French Onion Chicken Orzo Casserole

480kcal
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Prep 20 minutes
Cook 40 minutes
Total 1 hour
This comforting casserole features caramelized onions, tender orzo, and shredded chicken topped with gooey mozzarella and Parmesan cheese, making it a cozy, family-friendly dish perfect for weeknight dinners.
Servings 6 servings
Course Casserole, Dinner, Main Course
Cuisine American, French

Ingredients

For the onion base
  • 2 tablespoons unsalted butter Enriches flavor and aids caramelization
  • 1 tablespoon olive oil Prevents burning and adds a fruity note
  • 2 large yellow onions, thinly sliced Gives sweet, caramelized depth
  • 1 teaspoon sugar Helps the onions caramelize evenly
  • 1/2 teaspoon salt Balances and enhances flavors
  • 3 cloves garlic, minced Boosts flavor and supports immunity
For the casserole
  • 1 1/2 cups orzo pasta Tender, rice-shaped pasta that soaks up sauce perfectly
  • 2 cups cooked shredded chicken Rotisserie works well and is a convenient lean protein
  • 1/2 teaspoon dried thyme Adds warm, herbal notes
  • 1/4 teaspoon black pepper Brightens and seasons the dish
  • 2 cups low-sodium chicken broth Creates a savory, flavorful cooking liquid
  • 1 cup heavy cream Makes the sauce rich and silky; half and half can be used for a lighter option
For the topping
  • 1 1/2 cups shredded mozzarella cheese Melts into a gooey, comforting layer
  • 1/2 cup grated Parmesan cheese Adds savory, nutty umami
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional for added depth and complexity

Method

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare your ingredients.
  2. Thinly slice the onions and mince the garlic. Shred the cooked chicken and measure out the orzo and cheeses.
Caramelizing 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. Stir in the minced garlic during the last 1–2 minutes.
Assembling the casserole
  1. Stir in the orzo and cook for 2 minutes to lightly toast.
  2. Add the shredded chicken, thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well.
  3. Pour in the chicken broth and heavy cream, bringing it to a gentle simmer.
  4. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  5. Stir in 1 cup of shredded mozzarella and the Parmesan until melted and creamy. Adjust seasoning if necessary.
Baking
  1. Sprinkle the remaining 1/2 cup mozzarella over the top.
  2. Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 10–15 minutes until bubbly and golden on top.
Serving
  1. Let the casserole rest for 5–10 minutes before serving so it sets.
  2. Garnish with fresh thyme or parsley if desired.

Nutrition

Serving1gCalories480kcalCarbohydrates43gProtein30gFat25gSaturated Fat15gSodium600mgFiber2gSugar3g

Notes

Be patient when caramelizing the onions for the best flavor. Toasting the orzo briefly adds a subtle nutty flavor. If the casserole looks dry after baking, stir in a few tablespoons of warmed chicken broth before serving.

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