Description
This French Onion Chicken Orzo Casserole combines rich caramelized onions, tender shredded chicken, and creamy orzo pasta baked to bubbly perfection with melted mozzarella and Parmesan cheeses. It’s a comforting, hearty one-pan meal inspired by classic French onion flavors, ideal for a cozy family dinner.
Ingredients
Scale
Onion Base
- 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 Ingredients
- 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)
Cheese & Optional Flavor
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- Optional: 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 thinly sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. During the last 1–2 minutes, stir in the minced garlic to release its aroma without burning.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for about 2 minutes to lightly toast it, enhancing the nutty flavor. Then add the shredded chicken, dried thyme, black pepper, and the optional Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine.
- Pour in Liquids: Pour in the low-sodium chicken broth and the heavy cream or half and half. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let everything 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 the shredded mozzarella and all the grated Parmesan cheese. Mix well until the cheeses melt into a creamy sauce, coating the pasta and chicken evenly.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining ½ cup of mozzarella evenly over the top of the casserole. Transfer the skillet or Dutch oven to the oven and bake uncovered for 10–15 minutes, until the cheese topping is bubbly and golden brown.
- Serve: Remove from the oven and allow the casserole to rest for 5–10 minutes. This helps it set slightly and makes it easier to serve. Garnish with fresh thyme or parsley if desired, then enjoy your flavorful, comforting meal.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- You can substitute half and half for heavy cream to reduce richness and calories.
- Feel free to add a splash of white wine when deglazing the pan after caramelizing onions for extra depth.
- Leftovers reheat well covered in the oven or microwave.
- For a lower-fat version, reduce cheese quantities or use part-skim mozzarella.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
