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French onion chicken orzo casserole in skillet with melted cheese topping fresh from oven SEO Filename: french-onion-chicken-orzo-casserole-baked-cheese

French Onion Chicken Orzo Casserole

A creamy, comforting one-dish meal with caramelized onions, tender chicken, and orzo pasta in a savory cheesy sauce
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions thinly sliced, about 1/4-inch thick
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta about 10 oz
  • 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 lighter option
  • 1 1/2 cups shredded mozzarella cheese divided: 1 cup for sauce, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce or balsamic glaze optional

Equipment

  • Large 12-inch oven-safe skillet or Dutch oven
  • Lid or aluminum foil
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). In a large 12-inch oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are dark golden brown and reduced to about one-third their original volume. Stir in the minced garlic during the last 1 to 2 minutes.
  2. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
  3. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover with lid or aluminum foil, and let it cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender with a slight bite. If mixture seems too thick, add a splash more broth.
  4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
  5. Sprinkle the remaining 1/2 cup mozzarella over the top. Transfer to preheated oven and bake uncovered for 10 to 15 minutes until bubbly and golden on top.
  6. Let it rest for 5 minutes before serving to allow sauce to thicken. Garnish with fresh thyme or parsley if desired.

Notes

Make sure to caramelize the onions fully for the best flavor. Use a 12-inch oven-safe skillet to avoid transferring to another dish. Rotisserie chicken saves time and adds extra flavor. Let casserole rest before serving for easier portioning.