Description
This French Onion Chicken Orzo Casserole is a comforting, cheesy one-pan meal featuring caramelized onions, tender orzo pasta, shredded chicken, and a rich blend of mozzarella and Parmesan cheeses. The combination of creamy sauce and baked cheese topping makes it perfect for family dinners or cozy nights at home.
Ingredients
Scale
For the 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 a lighter option)
Cheese & Optional
- 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 sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. Stir in the minced garlic during the last 1 to 2 minutes to blend the flavors.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes, allowing it to toast slightly for enhanced flavor. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine.
- Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer. Then reduce the heat to low, cover the skillet, and let it cook for 8 to 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 cheese and the Parmesan cheese. Mix until the cheeses melt and the sauce becomes creamy and well combined.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10 to 15 minutes until the cheese topping is bubbly and golden brown.
- Serve: Let the casserole rest for 5 to 10 minutes before serving to allow it to set. Garnish with fresh thyme or parsley if desired, then serve warm.
Notes
- Using rotisserie chicken saves time and adds flavor, but leftover cooked chicken also works well.
- For a lighter version, substitute half and half for the heavy cream.
- The Worcestershire sauce or balsamic glaze is optional but adds a nice depth of flavor to the dish.
- You can prepare the caramelized onions ahead of time to speed up the cooking process on the day of making the casserole.
- Make sure to use an oven-safe skillet or transfer to a baking dish before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
