Go Back
french-onion-chicken-orzo-casserole-baked-skillet

French Onion Chicken Orzo Casserole

A creamy, comforting one-dish meal with caramelized onions, tender shredded chicken, and orzo pasta in a savory cheesy sauce baked to golden perfection.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American, French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 garlic cloves minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1/2 tsp dried thyme
  • 1/4 tsp 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 divided: 1 cup for sauce, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/2 tsp Worcestershire sauce optional, or substitute balsamic glaze

Equipment

  • Large oven-safe skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Oven

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. They should look dark amber and smell sweet. Stir in the minced garlic during the last 1 to 2 minutes.
  3. Stir in the orzo and cook for 2 minutes, letting it lightly toast in the onion mixture. Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix everything together until well combined.
  4. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender but not mushy.
  5. Stir in 1 cup of the mozzarella and all of the Parmesan cheese. Mix until fully melted and the sauce looks creamy and smooth.
  6. Sprinkle the remaining 1/2 cup of mozzarella evenly over the top. Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, until the top is bubbly and golden brown.
  7. Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Do not rush the onion caramelization. The full 20 to 25 minutes is what builds the deep flavor base. Use an oven-safe skillet to avoid extra dishes. Add a splash of broth or cream when reheating to restore the creamy texture.