French Onion Chicken Orzo Casserole
A comforting casserole that blends rich caramelized onions, tender chicken, and creamy orzo for a satisfying 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 a lighter option)
- 1 1/2 cups shredded mozzarella cheese Divide for layering and topping
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional for added depth)
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 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Stir in the minced garlic for the last 1–2 minutes.
Combining Ingredients
- Stir in the orzo and cook for 2 minutes to allow it to lightly toast.
- Mix in the shredded chicken, thyme, pepper, and Worcestershire sauce, if using.
Cooking the Casserole
- Add the chicken broth and cream to the pan. Bring everything to a gentle simmer.
- Cover, reduce the heat to low, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Adding Cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese, mixing until melted and creamy.
Baking
- 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 it’s bubbly and golden.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley, if desired.
Notes
Leftovers can easily be accommodated. Store in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Feel free to customize the cheeses; Gruyère or cheddar can be great alternatives.