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French Onion Chicken Orzo Bake

A delightful twist on classic French onion soup, this dish combines chicken, orzo, caramelized onions, and gooey cheese for a comfort food favorite that’s easy to make and perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 540
Ingredients Method Notes

Ingredients
  

For the caramelized onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 cloves garlic, minced
For the bake
  • 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 a lighter option)
  • 1 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Worcestershire sauce or balsamic glaze (for added depth)

Method
 

Preparation
  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
  2. Add the thinly sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are beautifully caramelized.
  3. During the last 1–2 minutes, stir in the minced garlic to enhance the flavor.
  4. Add the orzo pasta and toast it lightly for 2 minutes.
  5. Stir in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze, mixing everything thoroughly.
  6. Pour in the chicken broth and heavy cream (or half and half) and bring the mixture to a gentle simmer. Reduce the heat, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  7. Mix in 1 cup of shredded mozzarella cheese and the grated Parmesan until melted and creamy.
Baking
  1. Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese on top.
  2. Bake uncovered for 10–15 minutes or until the top is bubbly, golden, and slightly crisp.
  3. Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley, if desired.

Notes

Pairs well with a fresh garden salad and a crusty baguette. For extra crunch, add breadcrumbs mixed with cheese before baking.