French Onion Chicken Orzo Casserole
A warm, creamy casserole that combines sweet caramelized onions, chicken, and cheesy cream sauce with orzo pasta, perfect for a cozy weeknight dinner.
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
- 1.5 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 a lighter option.
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce Optional, or balsamic glaze for added depth.
Instructions
Caramelize the Onions
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat.
- Add 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook for 20-25 minutes, stirring occasionally, until the onions are deep golden and caramelized.
- Stir in 3 minced garlic cloves during the last 1-2 minutes.
Add Orzo and Chicken
- Stir in 1 1/2 cups orzo and cook for 2 minutes to lightly toast it.
- Add 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon Worcestershire sauce (or a splash of balsamic, if using). Mix well.
Pour in Liquids
- Add 2 cups low-sodium chicken broth and 1 cup heavy cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
- Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Mix until melted and creamy.
Bake 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.
Serve
- Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Use rotisserie chicken to save time. Cook onions low and slow for the best caramel flavor. Stir the orzo while it cooks to prevent sticking. If the sauce gets too thick, add a splash of broth or cream. Use a mix of cheeses for more flavor (Gruyere or sharp cheddar work). Taste and adjust salt at the end.