French Onion Chicken Orzo Casserole
A comforting and flavorful casserole that combines caramelized onions, tender chicken, and creamy orzo pasta.
Ingredients
For the Onion Mixture
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 cloves garlic (minced)
For the Casserole
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Worcestershire sauce or balsamic glaze (optional for added depth)
Instructions
Caramelize the Onions
- 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.
Add Orzo and Chicken
- 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.
Pour in Liquids
- Add the chicken broth and cream. Bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
- 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.
Serve
- Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For a creamier texture, stir the cheese in until fully melted before baking. Common mistakes include rushing the caramelization process, which can diminish flavor.
