Description
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender shredded chicken and creamy orzo pasta. Caramelized onions, garlic, and a blend of mozzarella and Parmesan cheeses create a comforting, hearty dish baked to golden perfection, perfect for weeknight dinners or cozy gatherings.
Ingredients
For the Onion and Base
- 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
For the Orzo and Chicken
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
For the Liquids and Cheese
- 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 (divided)
- 1/2 cup grated Parmesan cheese
Instructions
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the thinly sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. During the last 1 to 2 minutes, stir in the minced garlic to release its aroma without burning.
- Add Orzo and Chicken: Stir in the orzo pasta, cooking it for about 2 minutes to allow it to lightly toast and develop more flavor. Then add the shredded cooked chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly to combine all ingredients evenly.
- Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the skillet or Dutch oven and let it cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella cheese along with the grated Parmesan cheese. Mix until the cheeses are fully melted and the casserole is creamy and well combined.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the casserole. Transfer the skillet or dish to the oven and bake uncovered for 10 to 15 minutes until the top is bubbly and golden brown.
- Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired for an added touch of color and flavor.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- For a lighter version, substitute heavy cream with half and half.
- If Worcestershire sauce or balsamic glaze is unavailable, you can omit it—the dish will still be flavorful.
- Make sure to stir occasionally during caramelization to avoid burning the onions.
- You can prepare the caramelized onions ahead of time and refrigerate until ready to use.
- This casserole can be made gluten-free by using gluten-free orzo pasta.
