French Onion Chicken Orzo Casserole
A comforting casserole that merges sweet caramelized onions with hearty chicken and orzo pasta, topped with creamy cheese.
Ingredients
For the casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 3 cloves garlic, minced
- 1.5 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Worcestershire sauce (optional, for added depth)
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 beautifully caramelized.
- Stir in the minced garlic during the last 1–2 minutes for extra flavor.
- Stir in the orzo for about 2 minutes to lightly toast it.
- Add the shredded chicken along with thyme and pepper. Mix in Worcestershire sauce if using.
- Add the chicken broth and cream, bringing everything to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is just tender.
Baking
- Stir in 1 cup of mozzarella and Parmesan cheese until everything is melted and creamy.
- Preheat your oven to 375°F (190°C) and sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake uncovered for about 10–15 minutes until bubbly and golden.
- Allow it to rest for 5–10 minutes before serving.
Notes
Serving this casserole is delightful with fresh green salad or crusty bread for soaking up the cheesy goodness. For optimal results, take your time caramelizing onions and consider adding a splash of sherry for added flavor.