Description
A cozy, creamy French Onion Chicken Orzo Casserole made with caramelized onions, tender shredded chicken, and melty cheese. A comforting one-pan dinner perfect for busy weeknights.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, 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)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
In a large oven-safe skillet, melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook 20–25 minutes until deeply caramelized. Stir in garlic during the last 1–2 minutes.
Add orzo and toast for 2 minutes. Stir in chicken, thyme, pepper, and Worcestershire if using.
Pour in chicken broth and cream. Bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.
Stir in 1 cup mozzarella and all Parmesan until creamy.
Preheat oven to 375°F. Sprinkle remaining mozzarella on top and bake 10–15 minutes until bubbly and golden.
Let rest 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Half-and-half may be used instead of heavy cream.
Add a splash of broth during reheating if the casserole thickens.
Rotisserie chicken makes this recipe extra quick.
A drizzle of balsamic glaze adds delicious depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes + 10–15 minutes bake
- Category: Dinner, Casserole
- Method: One-pan + Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: ~540
- Sugar: ~6 g
- Sodium: ~620 mg
- Fat: ~27 g
- Saturated Fat: ~14 g
- Unsaturated Fat: ~11 g
- Trans Fat: <0.5 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~32 g
- Cholesterol: ~130 mg