Description
This French Onion Chicken Orzo Casserole is a comforting and flavorful baked dish combining caramelized onions, tender shredded chicken, and creamy orzo pasta. Infused with rich cheeses and delicate herbs, it’s the perfect weeknight meal that delivers a gourmet twist on classic French onion flavors in a hearty casserole form.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
Main Components
- 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 lighter option
Cheeses
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
Optional Add-ins
- ½ teaspoon Worcestershire sauce or balsamic glaze 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 along with the sugar and salt. Cook for 20–25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes to release its aroma without burning.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes, allowing it to lightly toast and absorb some flavors. Next, add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine all ingredients evenly.
- Pour in Liquids: Pour the low-sodium chicken broth and heavy cream (or half and half) into the skillet. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella and all the grated Parmesan cheese until they melt completely, creating a creamy texture throughout the dish.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10–15 minutes, or until the top is bubbly and golden brown.
- Serve: Allow the casserole to rest for 5–10 minutes after baking to set. Garnish with fresh thyme or parsley if desired before serving warm.
Notes
- Using rotisserie chicken speeds up prep time and adds rich flavor.
- You can substitute half and half for heavy cream to reduce calories.
- Worcestershire sauce or balsamic glaze is optional but adds depth to the caramelized onion flavor.
- Make sure to stir occasionally when caramelizing onions to prevent burning.
- Letting the casserole rest before serving helps the orzo absorb the sauce better.
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg
