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French onion chicken orzo casserole recipe with melted cheese and herbs

French Onion Chicken Orzo Casserole

A creamy and cozy casserole featuring caramelized onions, tender orzo, and gooey cheese, making it the perfect one-pot dinner for chilly nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 560
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 large yellow onions, thinly sliced Use fresh, not frozen; a mandoline helps for even slices
  • 3 cloves garlic, minced
Fats and Seasoning
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar Helps speed up caramelization
  • ½ teaspoon table salt For the onions, plus a pinch later to taste
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
Pasta and Protein
  • 1 ½ cups orzo pasta (uncooked) Regular orzo works best
  • 2 cups cooked, shredded chicken Rotisserie or leftover roasted chicken shredded into bite-sized pieces
Liquids and Dairy
  • 2 cups low-sodium chicken broth Use low-sodium so you can control salt
  • 1 cup heavy cream Substitute half and half for a lighter version
Cheeses
  • 1 ½ cups shredded mozzarella, divided 1 cup to stir in, 1/2 cup for topping
  • ½ cup finely grated Parmesan cheese
Optional Depth Enhancer
  • ½ teaspoon Worcestershire sauce Adds extra savory complexity; optional but lovely

Method
 

Preparation
  1. Prepare your mise en place with onions sliced, garlic minced, orzo measured, and chicken shredded.
Cooking Onions
  1. In a large oven-safe skillet or Dutch oven, melt butter and oil over medium heat until the butter foams.
  2. Add sliced onions, sugar, and 1/2 teaspoon salt; cook gently for 20 to 25 minutes, stirring occasionally.
  3. Stir in minced garlic during the last 1 to 2 minutes.
Toasting Orzo
  1. Stir in uncooked orzo and cook for about 2 minutes, stirring often.
Combining Ingredients
  1. Stir in shredded chicken, dried thyme, black pepper, and the Worcestershire sauce if using.
  2. Add low-sodium chicken broth and heavy cream; bring to a gentle simmer, then reduce heat to low, cover, and cook for 8 to 10 minutes.
Finishing Up
  1. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until melted.
  2. Preheat oven to 375°F (190°C) and sprinkle remaining mozzarella over the top.
  3. Bake uncovered for 10 to 15 minutes, until bubbly and lightly golden.
  4. Let the casserole rest for 5 to 10 minutes before serving.

Notes

For a lighter casserole, use half and half instead of heavy cream. For a more decadent finish, substitute some mozzarella for Gruyere.