French Onion Chicken Orzo Casserole
A cozy one-pan casserole mixing sweet caramelized onions, tender chicken, and creamy orzo for a warm and simple meal.
Ingredients
For the caramelized onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic, minced
For the casserole
- 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 a lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional, for added depth
Instructions
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.
Add orzo and chicken
- Stir in the orzo and cook for 2 minutes so it gets lightly toasted.
- Add the shredded chicken, thyme, pepper, and Worcestershire sauce or balsamic glaze if using. Mix well.
Pour in liquids
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add cheese
- Stir in 1 cup of the mozzarella and the Parmesan cheese. Mix until the cheeses melt and the mixture is creamy.
Bake the casserole
- Preheat oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10–15 minutes until the top is bubbly and lightly golden.
Rest and finish
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if you like.
Notes
Don’t rush the onions — true caramel flavor comes from slow cooking. Use rotisserie chicken to save time and add flavor. If the mixture seems thick while cooking, add a splash more broth. Stir gently when cheese melts to keep the texture creamy. Use an oven-proof skillet so you can go from stove to oven easily.