Description
This French Onion Chicken Orzo Casserole is a comforting and flavorful one-dish meal featuring caramelized onions, tender orzo pasta, and shredded chicken baked in a creamy cheese sauce. With layers of melted mozzarella and Parmesan cheeses and optional depth from Worcestershire sauce or balsamic glaze, this hearty casserole is perfect for a cozy family dinner or easy meal prep.
Ingredients
Scale
For the Caramelized Onions
- 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)
- 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 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes to add aromatic flavor.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to allow it to lightly toast and develop flavor. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine all ingredients evenly.
- Pour in Liquids: Add the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet or Dutch oven, and let it cook for 8–10 minutes, stirring occasionally, until the orzo pasta is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella cheese along with the grated Parmesan cheese. Mix until the cheeses have melted and the sauce is creamy and well combined.
- 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 until bubbly and golden on top, creating a delicious cheese crust.
- Serve: Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired for an added touch of freshness and color.
Notes
- Using rotisserie chicken saves time and adds great flavor, but any cooked shredded chicken works.
- For a lighter version, substitute heavy cream with half and half.
- You can add a splash of Worcestershire sauce or balsamic glaze for additional depth of flavor, but this is optional.
- Make sure your skillet or Dutch oven is oven-safe to use for the baking step.
- Letting the casserole rest after baking helps it set and makes serving easier.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
