French Onion Chicken Orzo Casserole
A six-portion skillet casserole with patiently browned onions, broth-simmered orzo, prepared chicken, and a mozzarella surface.
Ingredients
Caramelized Onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic minced
Casserole
- 1 1/2 cups dry orzo
- 2 cups cooked chicken shredded
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 1/2 cups mozzarella cheese shredded, divided
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon Worcestershire sauce optional
- Extra broth or water as needed
- Fresh thyme or parsley optional garnish
Instructions
Onions
- Heat butter and olive oil over medium heat in a deep 12-inch oven-safe skillet. Add onions, sugar, and salt; reduce to medium-low and cook 35–50 minutes, stirring, until golden and very soft.
- Preheat oven to 375°F. Stir garlic into the onions for about 30 seconds until fragrant, then toast dry orzo for 2 minutes.
Casserole
- Add broth, cream, chicken, thyme, pepper, and optional Worcestershire. Bring to a gentle simmer, cover, and cook over low heat 8–10 minutes, stirring occasionally, until orzo is nearly tender; add extra broth or water if needed.
- Turn off heat and fold in 1 cup mozzarella and all 1/2 cup Parmesan. Scatter the remaining 1/2 cup mozzarella over the surface.
- Bake at 375°F for 10–15 minutes until the cheese melts and the center reaches 165°F.
- Rest 10 minutes and add optional herbs. Divide into 6 portions.
Notes
- Refrigerate within 2 hours; count 3–4 days from the cooked chicken’s preparation.
- Reheat covered with broth as needed until the center reaches 165°F.
- Freeze portions up to 2 months; thaw in the refrigerator.