Print

French Onion Chicken Orzo Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful twist on classic French onion soup, transformed into a hearty casserole with orzo, shredded chicken, and a creamy cheese blend.

Ingredients

Scale
  • 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
  • 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 a lighter option)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze

Instructions

  1. 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 about 20-25 minutes, stirring occasionally, until the onions turn deeply golden and caramelized. In the final 1-2 minutes, stir in the minced garlic.
  2. Stir in the orzo and let it toast for around 2 minutes. Then, add the shredded chicken, dried thyme, pepper, and Worcestershire sauce if using. Mix everything together.
  3. Add the chicken broth and heavy cream to the skillet. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
  4. Stir in 1 cup of mozzarella and the Parmesan cheese, mixing until it becomes melted and creamy.
  5. Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Bake uncovered for about 10-15 minutes, until it’s bubbly and golden on top.
  6. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

For the best results, give your onions plenty of time to caramelize. This enhances their sweetness. Feel free to experiment by adding sautéed mushrooms or spinach.

Nutrition