French Onion Chicken Orzo Casserole
A delightful combination of rich flavors and comforting textures featuring caramelized onions, tender chicken, and creamy orzo pasta, perfect for busy weeknights and special gatherings.
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 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 during the last 1-2 minutes.
Cooking
- Stir in the orzo and cook for 2 minutes, letting it 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.
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix 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 bubbly and golden on top.
Serving
- Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Make sure to stir the onions frequently while caramelizing to avoid burning. For extra flavor, consider adding a splash of white wine when cooking the onions. If you prefer a bit of extra crunch, you can top the casserole with breadcrumbs before baking. To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days. To freeze, transfer the cooled casserole to a freezer-safe container and it should last for up to 2-3 months.