French Onion Chicken Orzo Casserole
A creamy and cozy casserole featuring caramelized onions, tender orzo, and rotisserie chicken, topped with melted mozzarella cheese. Perfect for weeknight dinners or special occasions.
Ingredients
For the casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced (about 4–5 cups)
- 1 teaspoon sugar (helps caramelize)
- 0.5 teaspoon salt (plus more to taste)
- 3 cloves garlic, minced
- 1.5 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken is perfect)
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or use half-and-half for a lighter option)
- 1.5 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Worcestershire sauce (optional for extra depth)
- 1 drizzle balsamic glaze (optional for extra depth)
Instructions
Preparation
- Preheat oven to 375°F (190°C) when you’re about to bake. Have chicken shredded and cheeses measured.
Caramelizing the onions
- In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium heat.
- Add sliced onions, sugar, and salt. Cook, stirring every few minutes, for 20–25 minutes until deeply golden and soft.
- Lower heat if onions start to burn. Stir in minced garlic in the last 1–2 minutes.
Toasting the orzo
- Add orzo to the skillet. Stir and cook for 1–2 minutes so the pasta gets a little toasted.
- Add shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix well.
Cooking
- Pour in chicken broth and heavy cream, bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
Adding cheese and baking
- Remove the lid and stir in 1 cup mozzarella and Parmesan. Mix until the cheese melts into a creamy sauce.
- Add salt and pepper to taste.
- Sprinkle remaining mozzarella over the surface and bake uncovered for 10–15 minutes until the top is bubbly and golden.
- If you like a crispier top, broil for 1–2 minutes while watching closely.
Serving
- Let the casserole rest for 5–10 minutes to firm up.
- Garnish with fresh thyme or parsley before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 2–3 months.