French Onion Chicken Orzo Casserole
A comforting, hearty casserole combining French onion soup flavors, tender orzo pasta, and shredded chicken, all baked to perfection.
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 or balsamic glaze (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 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.
Cooking
- 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.
- 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.
Final Steps
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10-15 minutes until bubbly and golden on top.
- Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
To enhance the dish, serve with a crisp green salad and garlic bread for a complete meal. For storage, allow it to cool completely, then refrigerate. It will last about 3-4 days. For freezing, layer it in a freezer-safe container.