A delightful casserole that combines the comforting flavors of French onion soup with creamy orzo pasta and tender chicken.

Scale

In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally until golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Stir in the orzo, allowing it to lightly toast for about 2 minutes. Add the shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Add the chicken broth and cream to the skillet. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10-15 minutes until bubbly and golden.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley, if desired.

Store leftovers in an airtight container for up to 4 days. Can be frozen before baking for up to 2 months.

Keywords: casserole, comfort food, chicken, French onion, pasta