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French Onion Chicken Orzo Casserole

Creamy French Onion Chicken Orzo Casserole You’ll Love

This Creamy French Onion Chicken Orzo Casserole is a comforting one-pan meal filled with tender orzo, juicy chicken, and cheesy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Can be replaced with oil for a lighter version.
  • 2 tablespoons Olive Oil Can use any neutral oil.
  • 2 medium Yellow Onions Sweet onions may be used for a milder taste.
  • 1 teaspoon Sugar Can omit if desired.
  • 1 teaspoon Salt Use low-sodium salt for a healthier option.
  • 4 cloves Garlic Garlic powder can be used in a pinch.
For the Main Ingredients
  • 1 cup Orzo Pasta Ensure it’s cooked al dente before baking.
  • 3 cups Cooked Shredded Chicken Rotisserie chicken works well for time-saving.
  • 1 teaspoon Dried Thyme Fresh thyme can be used; adjust amount.
  • 1 teaspoon Black Pepper Freshly cracked yields the best taste.
  • 3 cups Low-Sodium Chicken Broth Vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Half-and-half can lighten the dish.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Can mix with provolone or Swiss for variation.
  • ⅓ cup Grated Parmesan Cheese Use fresh for best flavor.
  • Worcestershire Sauce/Balsamic Glaze Optional, omit if not available.

Equipment

  • Oven-safe skillet

Method
 

Steps
  1. Preheat your oven to 375°F (190°C) and gather your ingredients.
  2. Melt butter and olive oil in a skillet over medium-low heat, add onions, sugar, and salt. Cook for 30-40 minutes until caramelized, adding garlic in the last 2 minutes.
  3. Season shredded chicken with salt and pepper, sauté in a separate skillet for about 5-7 minutes until heated through.
  4. Stir in orzo with the onions and toast for about 2 minutes.
  5. Combine browned chicken, dried thyme, and black pepper with the orzo mixture.
  6. Pour in chicken broth and heavy cream, bring to a simmer, cover and cook for 8-10 minutes until orzo is tender.
  7. Stir in mozzarella and Parmesan cheese until melted and creamy.
  8. Transfer skillet to oven, add remaining mozzarella on top, bake for 20-25 minutes until bubbling and golden.
  9. Let casserole rest for 5-10 minutes before serving. Optionally garnish with fresh thyme or parsley.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This casserole can be prepped ahead of time and stored, making weeknight meals easier.

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