French Onion Chicken Orzo Casserole
A delightful twist on classic comfort food that combines caramelized onions, tender orzo, and shredded chicken for a quick and satisfying weeknight dinner.
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 added depth)
Instructions
Preparation
- Melt the unsalted butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced onions, sugar, and salt.
- Cook for 20–25 minutes, stirring occasionally, until the onions are a beautiful golden brown. In the last 1–2 minutes of cooking, stir in the minced garlic.
Combine Ingredients
- Stir the orzo into the onion mixture and cook for 2 minutes to give it a light toast.
- Add the cooked shredded chicken, dried thyme, and freshly ground black pepper. If using Worcestershire sauce or balsamic glaze, mix it in.
Cook
- Add the chicken broth and heavy cream to the skillet. Bring the mixture to a gentle simmer, reducing the heat to low. Cover and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Mix in 1 cup of mozzarella and the Parmesan cheese, stirring until everything is melted and creamy.
Bake
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top of the dish and bake uncovered for 10–15 minutes until it’s bubbly and golden brown.
Serve
- Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley.
Notes
This casserole pairs wonderfully with a fresh salad, crusty bread, or steamed vegetables. To store leftovers, cool completely and transfer to an airtight container; it keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months.