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French Onion Chicken Orzo Casserole

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A modern spin on the classic French onion soup, this casserole combines creamy orzo, tender chicken, and rich caramelized onions for a comforting family meal.

Ingredients

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  • 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 for lighter option)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Instructions

  1. Caramelize the onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes for that fragrant finish.
  2. Add the orzo and chicken: Once the onions are perfectly caramelized, stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if you’re using it. Mix everything together well.
  3. Pour in the liquids: Pour in the chicken broth and heavy cream. Bring this delicious mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  4. Add the cheese: Stir in 1 cup of mozzarella and the grated Parmesan cheese. Mix until everything is melted and creamy—this is the moment where the magic truly happens.
  5. Bake the casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole. Bake uncovered for about 10–15 minutes until it’s bubbly and golden on top.
  6. Serve: Once it’s out of the oven, let it rest for about 5–10 minutes before serving. Garnish with fresh thyme or parsley for that pop of color.

Notes

Serve this casserole alongside a light salad for freshness or some crusty bread. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/french-onion-chicken-orzo-casserole/

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