French Onion Chicken Orzo Casserole
A comforting casserole featuring caramelized onions, tender chicken, and creamy orzo pasta, perfect for busy weeknights.
Ingredients
For the Casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 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
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce optional for added depth
Instructions
Caramelizing the Onions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add 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.
Adding Orzo and Chicken
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Pouring in Liquids
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Adding Cheese
- Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking the Casserole
- Preheat oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10-15 minutes until bubbly and golden on top.
Serving
- Let it rest for 5-10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze portions for up to 2 months. Thaw overnight before reheating. Consider adding vegetables like spinach or mushrooms for added nutrition and flavor.