French Onion Chicken Orzo Casserole
A comforting casserole blending French onion soup flavors with hearty chicken and orzo, topped with melted cheese.
Ingredients
For the casserole
- 2 tablespoons unsalted butter For caramelizing the onions.
- 1 tablespoon olive oil For caramelizing the onions.
- 2 large yellow onions, thinly sliced Key flavor ingredient.
- 1 teaspoon sugar Helps caramelize the onions.
- 1/2 teaspoon salt
- 3 cloves garlic, minced Adds flavor.
- 1 1/2 cups orzo pasta Main carbohydrate source.
- 2 cups cooked shredded chicken Rotisserie chicken works well.
- 1/2 teaspoon dried thyme Herb for flavor.
- 1/4 teaspoon black pepper For seasoning.
- 2 cups low-sodium chicken broth Cooking liquid.
- 1 cup heavy cream Adds creaminess.
- 1 1/2 cups shredded mozzarella cheese For topping and flavor.
- 1/2 cup grated Parmesan cheese For topping and flavor.
- 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional; adds depth of flavor.
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.
- During the last 1-2 minutes, stir in the minced garlic to infuse the aroma.
Cooking
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Mix in the shredded chicken, thyme, and black pepper (add Worcestershire if you prefer).
- Add chicken broth and cream, bringing it to a gentle simmer. Lower the heat, cover, and cook for about 8-10 minutes, stirring occasionally until the orzo is tender.
- Mix in 1 cup of mozzarella and the Parmesan cheese until they melt into a creamy mixture.
- 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 the top is bubbly and golden.
Serving
- Let it rest for 5-10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C). Can be frozen for later use, ensure it's cooled completely before transferring to a freezer-safe container.