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French Onion Chicken Orzo Casserole

A comforting and creamy casserole featuring tender chicken, caramelized onions, and orzo pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tablespoons unsalted butter Adds richness; can replace with olive oil for a lighter option.
  • 1 tablespoon olive oil Helps sauté the onions; can be substituted with more butter.
  • 2 large yellow onions (thinly sliced) Sweet and savory base; white onions work in a pinch.
  • 1 teaspoon sugar Enhances caramelization; feel free to use honey as a natural alternative.
  • 1/2 teaspoon salt Balances flavors; use sea salt for a subtle difference.
  • 3 cloves garlic (minced) Infuses a savory aroma; shallots can also be used.
  • 1 1/2 cups orzo pasta Provides texture; substitute with rice if gluten-free.
  • 2 cups cooked shredded chicken Rotisserie chicken saves time; turkey can work as a lean alternative.
  • 1/2 teaspoon dried thyme Offers earthy undertones; fresh thyme can elevate the flavor.
  • 1/4 teaspoon black pepper Adds a bit of spice; cayenne or paprika can be alternatives.
  • 2 cups low-sodium chicken broth Keeps the dish moist; vegetable broth suits vegetarians.
  • 1 cup heavy cream Contributes creaminess; half and half or milk offers lower-calorie alternatives.
  • 1 1/2 cups shredded mozzarella cheese Melts beautifully; cheddar adds a different character.
  • 1/2 cup grated Parmesan cheese Brings in a nutty flavor; nutritional yeast serves as a great vegan alternative.
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional) Adds depth; skip if you prefer a cleaner flavor.

Method
 

Cooking the Casserole
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add 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.
  3. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
  4. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
  5. 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.
  6. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
  7. Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
  8. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Common mistakes include overcooking the onions, which can lead to a bitter flavor, and skipping the rest period before serving which can result in a messy serving. Make this casserole ahead of time and refrigerate for easy reheating.