French Onion Chicken Orzo Casserole
A comforting casserole featuring caramelized onions, savory chicken, and creamy orzo pasta, topped with melted cheese.
Ingredients
Casserole Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced) Slice thinly for even caramelization.
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
Main Ingredients
- 1 1/2 cups orzo pasta
- 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
- 1 cup heavy cream Or half and half for a lighter option.
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional Worcestershire sauce or balsamic glaze For added depth of flavor.
Instructions
Preparation
- 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 the onions are deeply golden and caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
Combine Ingredients
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Cook the Casserole
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake
- Preheat the 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.
Serving
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. REheat in the oven or microwave with a splash of chicken broth if needed. Experiment with different cheeses for unique flavors.