French Onion Chicken Orzo Casserole
A comforting twist on the classic French onion soup, infused with the heartiness of chicken and orzo pasta, perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Poultry
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, 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
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- 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 reach a deep golden brown and are caramelized. Add the minced garlic in the last 1–2 minutes of cooking.
- Stir in the orzo and allow it to cook for two minutes, letting it toast lightly. Then, add the shredded chicken, thyme, and black pepper (and Worcestershire sauce, if using). Mix everything together.
- Incorporate the chicken broth and heavy cream. Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until the cheeses are melted and the mixture is creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella on top. Bake uncovered for 10-15 minutes until bubbly and golden brown.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For extra nutrition, consider adding fresh spinach or kale. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.