Description
This French Onion Chicken Orzo Casserole is a comforting one-pot dish featuring deeply caramelized onions, tender orzo pasta, and shredded chicken all baked together with creamy mozzarella and Parmesan cheeses. The rich, savory flavors come together through caramelizing, simmering, and baking steps, resulting in a warm, cheesy casserole perfect for a hearty family meal.
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
Casserole Mix
- 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
- 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 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 its flavor. Then add the shredded chicken, dried thyme, black pepper, and optional Worcestershire sauce or balsamic glaze if using. Mix everything well to combine the flavors.
- Pour in Liquids: Add the low-sodium chicken broth and heavy cream (or half and half). Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes. Stir occasionally to prevent sticking and to ensure the orzo becomes tender and creamy.
- Add Cheese: Stir in 1 cup of shredded mozzarella and all of the Parmesan cheese. Mix until the cheeses melt completely and the sauce becomes creamy and cohesive.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella evenly over the top of the casserole. Place the skillet uncovered in the oven and bake for 10–15 minutes, or until the cheese on top is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Garnish with fresh thyme or parsley if desired, then serve warm for a rich and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half and half.
- Using rotisserie chicken speeds up preparation but homemade cooked chicken works just as well.
- Worcestershire sauce or balsamic glaze is optional but adds delicious depth to the dish.
- Make sure to use an oven-safe skillet or Dutch oven to go from stovetop to oven easily.
- Resting the casserole before serving allows the flavors to meld and the dish to thicken slightly.
Nutrition
- Serving Size: 1/6 of casserole (about 1.5 cups)
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
