French Onion Chicken Orzo Casserole
A comforting and easy one-pot dish that blends the flavors of French onion soup with chicken and orzo for a delicious family meal.
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 lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce 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 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, allowing it to become fragrant.
Add Orzo and Chicken
- Stir in the orzo and let it cook for about 2 minutes, allowing it to lightly toast.
- Add in the shredded chicken, dried thyme, black pepper, and Worcestershire sauce if using. Mix everything together well.
Pour in Liquids
- Add the chicken broth and cream, stirring to combine.
- Bring to a gentle simmer, then reduce heat to low. Cover and let it cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Add Cheese
- Stir in 1 cup of mozzarella and the grated Parmesan cheese, mixing until 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 and bake uncovered for 10–15 minutes until bubbling and golden on top.
Serve
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley for an added touch.
Notes
To store leftovers, place it in an airtight container and refrigerate for up to 4 days. You can freeze it for up to three months. Broiling the casserole for the last few minutes of baking will give it a crispy cheese topping.