French Onion Chicken Orzo Casserole
A comforting and budget-friendly casserole that combines caramelized onions, tender orzo, and savory shredded chicken, topped with ooey-gooey cheese.
Ingredients
For the Casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar for caramelizing onions
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta can substitute with whole wheat or gluten-free orzo
- 2 cups cooked shredded chicken rotisserie chicken works well
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth quality broth makes a difference
- 1 cup heavy cream or half and half for a lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze optional for added depth
Instructions
Caramelize the Onions
- 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 about 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Add the minced garlic in the last 1-2 minutes for optimal fragrance.
Add Orzo and Chicken
- Stir in the orzo and allow it to lightly toast for 2 minutes.
- Next, add the shredded chicken, thyme, pepper, and Worcestershire, if desired. Mix everything thoroughly.
Pour in Liquids
- Add the chicken broth and cream. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover, and cook for 8-10 minutes, stirring occasionally until the orzo is tender.
Incorporate Cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until everything is melted and creamy.
Bake the Casserole
- 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 on top.
Serve
- Let it rest for 5-10 minutes before serving. Consider garnishing with fresh thyme or parsley for a vibrant touch.
Notes
This casserole is great stored in an airtight container in the fridge for up to 3-4 days. It can also be frozen for 2-3 months. Reheat at 350°F (175°C).