French Onion Chicken Orzo Casserole
A delightful twist on classic flavors, this casserole features tender orzo enveloped in a creamy sauce, caramelized onions, and gooey cheese, making it the perfect weeknight dinner.
Ingredients
For the Base
- 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
For the Casserole
- 1.5 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 a lighter option
- 1.5 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 until they’re deeply golden and caramelized.
- Stir in the minced garlic in the last 1–2 minutes.
Mix Ingredients
- Stir in the orzo and let it toast lightly for about 2 minutes.
- Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix everything well.
- Add the chicken broth and cream, bringing the mix to a gentle simmer.
- Reduce the heat to low, cover, and allow it to cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Add Cheese and Bake
- Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella on top.
- Bake uncovered for 10–15 minutes until bubbly and golden.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream if it’s too thick.