Description
French Onion Chicken Orzo Casserole is the perfect comfort dish for busy nights when you want something hearty, creamy, and full of rich flavor. With caramelized onions, tender shredded chicken, and perfectly cooked orzo all baked in a silky cheese sauce, this one-pan meal brings together the best of French onion soup and a cozy pasta bake. Simple to prepare yet impressively delicious, it’s a recipe you’ll want to make again and again.
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
- Melt butter and olive oil in a large oven-safe skillet over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes until the onions are deeply caramelized, adding garlic in the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes to lightly toast it. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
- Pour in the chicken broth and cream. Bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup mozzarella and the Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving.
Notes
• Let the casserole rest for 5–10 minutes before serving so the sauce thickens and the flavors settle.
• Pair with a fresh green salad, roasted vegetables, or garlic bread for a complete meal.
• Garnish with fresh parsley or thyme for added color and freshness.
• Serve with a squeeze of lemon for a bright contrast to the creamy sauce.
• This dish is hearty enough to stand alone, making it perfect for potlucks or family dinners.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stove or in the microwave with a splash of broth or cream to restore creaminess.
• Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• If freezing, avoid overbaking initially to keep the pasta from becoming mushy.
• For best results, bake leftovers covered to prevent drying.