French Onion Chicken Orzo Casserole
A comforting casserole that combines the rich flavors of French onion soup with tender chicken and orzo pasta, perfect for busy weeknights.
Ingredients
For the casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 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 an extra depth of flavor
Instructions
Caramelizing 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 during the last 1–2 minutes for an extra flavor boost.
Combining Ingredients
- Stir in the orzo and gently toast it for about 2 minutes.
- Mix in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using.
Simmering
- Slowly add the chicken broth and heavy cream to the mixture. Bring to a gentle simmer.
- Once simmering, reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Adding Cheese
- Stir in one cup of mozzarella and the grated Parmesan. Mix until the cheeses are melted and create a creamy texture.
Baking
- Preheat your oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole.
- Bake uncovered for 10–15 minutes, or until it is bubbly and golden brown.
Serving
- Let the dish rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
This casserole can be stored in an airtight container in the fridge for up to four days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave in smaller portions. Can be frozen before baking for up to three months.