French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavor of onions with tender shredded chicken and creamy cheeses, all baked to bubbly perfection. It features orzo pasta simmered in chicken broth and cream, mingled with savory herbs, resulting in a comforting, hearty casserole perfect for a family dinner or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)
Instructions
- Caramelize the onions: In a large oven-safe skillet over medium heat, melt the unsalted butter and olive oil. Add the thinly sliced yellow onions, granulated sugar, and kosher salt. Cook, stirring occasionally, for 20 to 25 minutes until the onions become deeply golden and caramelized. In the last 2 minutes, stir in the minced garlic and cook to blend the flavors.
- Toast the orzo: Add the orzo pasta to the skillet and cook for 2 minutes, stirring often to allow the orzo to lightly toast and absorb the flavors from the onions and butter.
- Add chicken and seasonings: Stir in the cooked shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine the ingredients evenly.
- Simmer the casserole: Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add cheese and make creamy: Stir in 1 cup of the shredded mozzarella cheese along with all of the grated Parmesan cheese. Mix well until the cheeses melt completely and create a creamy sauce throughout the casserole.
- Bake to finish: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Bake uncovered in the oven for 10 to 15 minutes, until the casserole is bubbly and the top is golden and slightly crisped.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. Garnish with fresh thyme or parsley if desired before serving for an added touch of freshness and color.
Notes
- For best flavor, take your time caramelizing the onions; this builds the rich base flavor of the casserole.
- If you prefer a tangier note, substitute Worcestershire sauce with balsamic glaze.
- Use an oven-safe skillet or Dutch oven to transition easily between stovetop and oven without transferring the food.
- You can substitute cooked rotisserie chicken or leftover chicken breast for convenience.
- Adjust seasoning to taste, especially salt, as some cheeses and broths contain sodium.
- Garnish with fresh herbs such as thyme or parsley to add color and a bright herbal note.
Keywords: French Onion Chicken, Orzo Casserole, Chicken Casserole, Caramelized Onion, Comfort Food, One-Pot Meal
