French Onion Chicken Orzo Casserole
A comforting casserole combining tender chicken, creamy cheese, and sweet caramelized onions, perfect for family dinners or cozy nights.
Ingredients
For the onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar enhances sweetness
- 1/2 teaspoon salt
- 3 cloves garlic (minced) added towards the end of caramelization
Main ingredients
- 1 1/2 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 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 sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Mixing Ingredients
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Cooking
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Adding Cheese & Baking
- Stir in 1 cup mozzarella and Parmesan cheese. Mix until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
This casserole pairs beautifully with a simple green salad or garlic bread. For a cozy touch, sprinkle some extra cheese or fresh herbs on top just before serving. To keep leftovers fresh, store the casserole in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.