French Onion Chicken Casserole
This French Onion Chicken Casserole combines caramelized onions, tender shredded chicken, and creamy orzo pasta, all baked with melted mozzarella and Parmesan for a rich, comforting one-pan meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves minced
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken rotisserie works well
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half for lighter option
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Worcestershire sauce
Instructions
- In a large oven-safe skillet, melt butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until deep golden and caramelized. Add garlic in the last 1 to 2 minutes.
- Stir in the orzo and cook for about 2 minutes to lightly toast and absorb flavor.
- Add shredded chicken, thyme, black pepper, and Worcestershire sauce. Mix well.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer. Reduce heat, cover, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup mozzarella and all the Parmesan cheese until melted and creamy.
- Preheat oven to 375°F. Sprinkle remaining mozzarella over the top. Bake uncovered for 10 to 15 minutes until bubbly and golden.
- Let it rest for 5 to 10 minutes. Garnish with parsley or thyme and serve hot.
Video
Recipe Tips
Take your time with the onions. Don’t rush them. Low and slow caramelization is what gives this dish that deep, signature French onion flavor. That’s the difference between good and unforgettable.
