Description
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion with tender shredded chicken and creamy cheeses, all baked to bubbly perfection. A comforting one-pot meal featuring orzo pasta simmered in a savory broth, finished with melted mozzarella and Parmesan for a hearty, delicious dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
Main Dish 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)
Cheeses and Optional Additions
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)
Instructions
- Caramelize Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add thinly sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized. During the last 1–2 minutes, stir in the minced garlic to release its aroma.
- Toast Orzo and Combine Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Then add shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix thoroughly to combine all ingredients evenly.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer on medium heat. Reduce heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed much of the liquid.
- Incorporate Cheeses: Stir in 1 cup of shredded mozzarella and the grated Parmesan until melted and the mixture is creamy and well combined.
- Bake to Finish: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Place the skillet in the oven and bake uncovered for 10–15 minutes, until bubbly and golden brown on top.
- Rest and Serve: Remove from the oven and let the casserole rest for 5–10 minutes to set. Garnish with fresh thyme or parsley if desired before serving.
Notes
- Using rotisserie chicken is a convenient shortcut, but any cooked shredded chicken works.
- For a lighter version, substitute heavy cream with half and half or whole milk, though it will be less rich.
- If you don’t have Worcestershire sauce or balsamic glaze, you can omit it; it only adds subtle depth.
- Caramelizing the onions properly is key to developing the signature French onion flavor, so don’t rush this step.
- This casserole is best served after resting to allow cheese and liquids to set for cleaner portions.
