Name: French Onion Chicken Orzo Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 large yellow onions, thinly sliced (about 2–3 cups); 1 teaspoon sugar; 1/2 teaspoon salt, plus more to taste; 3 garlic cloves, minced; 1 1/2 cups dry orzo pasta; 2 cups cooked shredded chicken (rotisserie works well); 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves); 1/4 teaspoon black pepper; 2 cups low-sodium chicken broth; 1 cup heavy cream (or use 1 cup half-and-half for a lighter option); 1 1/2 cups shredded mozzarella cheese, divided (about 6 oz); 1/2 cup grated Parmesan cheese (about 2 oz); Optional: 1/2 teaspoon Worcestershire sauce or a splash (1 teaspoon) balsamic glaze; Optional garnish: chopped fresh parsley or thyme sprigs

Description

A comforting casserole featuring layers of caramelized onions, rotisserie chicken, and cheesy orzo pasta, baked to perfection.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced (about 2–3 cups)
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
3 garlic cloves, minced
1 1/2 cups dry orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or use 1 cup half-and-half for a lighter option)
1 1/2 cups shredded mozzarella cheese, divided (about 6 oz)
1/2 cup grated Parmesan cheese (about 2 oz)
Optional: 1/2 teaspoon Worcestershire sauce or a splash (1 teaspoon) balsamic glaze
Optional garnish: chopped fresh parsley or thyme sprigs

Cook Mode Prevent your screen from going dark

Instructions

In a large oven-safe skillet (or Dutch oven), melt butter with olive oil over medium heat. Add the sliced onions, sugar, and 1/2 teaspoon salt. Cook slowly for 20–25 minutes until golden.
Stir in the dry orzo and cook 1–2 minutes. Add the shredded chicken, thyme, black pepper, and optional Worcestershire or balsamic.
Add the chicken broth and heavy cream, bringing to a gentle simmer. Cover and cook 8–10 minutes until orzo is tender.
Stir in 1 cup mozzarella and all Parmesan until melted. Adjust seasoning as necessary.
Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly.
Let rest for 5–10 minutes before serving. Garnish with reserved caramelized onions and fresh herbs.

Notes

For a lighter version, substitute half-and-half for heavy cream. It reheats well and can be frozen for meal prep.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 800mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg