French Onion Chicken Casserole
This casserole combines the flavors of French onion soup into a creamy orzo with chicken, topped with melted cheese, creating quick and comforting weeknight food.
Ingredients
For the casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced (about 3–4 cups)
- 1 teaspoon sugar (helps caramelization)
- 1/2 teaspoon salt (plus more to taste)
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half to lighten)
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1/2 teaspoon Worcestershire sauce (optional, for extra umami)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and prepare an oven-safe 10–12" skillet or Dutch oven.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.
- Add sliced onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until deep golden and sweet.
- Stir in minced garlic during the last 1–2 minutes of cooking.
- Add 1 1/2 cups orzo and toast for 1–2 minutes, stirring to coat in the onion mixture.
- Stir in 2 cups shredded cooked chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and optional Worcestershire sauce.
- Pour in 2 cups low-sodium chicken broth and 1 cup heavy cream. Increase heat to bring to a gentle simmer.
- Cover and reduce heat to low. Simmer for 8–10 minutes, stirring occasionally, until orzo is tender but not mushy.
- Stir in 1 cup mozzarella and 1/2 cup Parmesan until melted into a creamy sauce.
Baking and Serving
- Top with remaining 1/2 cup mozzarella and transfer skillet to preheated oven. Bake uncovered for 10–15 minutes until bubbly and the top is golden.
- Let rest for 5–10 minutes before serving. Garnish with fresh thyme or chopped parsley.
Notes
For a vegetarian version, replace chicken with mushrooms and use vegetable broth. You can also use half-and-half to reduce richness. To reduce sodium, use unsalted broth.