French Onion Chicken Orzo Casserole
French Onion Chicken Orzo Casserole bakes caramelized onions, shredded chicken, orzo, cream, mozzarella, and Parmesan into a cozy golden casserole. It is a practical family dinner for nights when you want comfort food with simple prep.
Equipment
- Large skillet
- 9 by 13 inch baking dish
- Wooden spoon
- Foil
Ingredients
- 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
- 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
- Preheat the oven to 375°F and lightly grease a 9 by 13 inch baking dish.
- Melt the butter with the olive oil in a large skillet over medium heat.
- Add the sliced onions, sugar, and salt, then cook until the onions are deeply golden and soft.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in the orzo, shredded chicken, thyme, black pepper, chicken broth, cream, and optional Worcestershire sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover tightly with foil and bake for 25 minutes.
- Uncover and bake for 10 to 15 minutes more, until bubbly, golden, and tender.
- Let the casserole rest for 8 minutes before serving.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat covered at 325°F or microwave single servings in short intervals with a splash of broth if the orzo has thickened.
Freezing: Freeze portions for up to 2 months, then thaw overnight in the refrigerator before reheating.
Best Tips: Cook the onions until deeply golden because their sweetness carries the French onion flavor through the whole casserole.
Variations: Swap part of the mozzarella for Gruyere or Swiss, add sautéed mushrooms, or stir in spinach before baking.
Make Ahead: Caramelize the onions and shred the chicken up to 2 days ahead, then assemble and bake fresh.