French Onion Chicken Orzo Casserole
A comforting one-pan meal that melds the rich flavors of caramelized onions and tender chicken with orzo pasta and creamy cheese.
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 wonders)
- 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 a 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 to 25 minutes, stirring occasionally, until the onions are beautifully caramelized.
- In the last minute, add the minced garlic and stir well.
Cooking
- Stir in the orzo and cook for about 2 minutes to allow it to lightly toast.
- Mix in the shredded chicken, thyme, and black pepper. If using, add Worcestershire sauce or balsamic glaze.
- Add the chicken broth and cream, bringing everything to a gentle simmer. Once simmering, reduce the heat and cover, letting it cook for 8 to 10 minutes. Stir occasionally until the orzo is tender.
Incorporate cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese, mixing until melted and creamy.
Baking
- Preheat your oven to 375°F (190°C).
- Sprinkle the remaining mozzarella on top of the dish and bake uncovered for 10 to 15 minutes until bubbly and golden brown.
Serving
- Allow the casserole to rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for about 3 to 4 days. To freeze, ensure it’s well-wrapped to extend its life up to 2 months. Reheat in the oven at 350°F (175°C) or microwave in individual portions.