French Onion Chicken Orzo Casserole Recipe
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender chicken and creamy orzo pasta, baked to bubbly perfection with mozzarella and Parmesan cheeses. Perfect for a comforting weeknight dinner, this casserole offers a delightful balance of savory sweetness and creamy textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Base
- 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
Main Ingredients
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
Liquids
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
Cheese & Optional
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 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 thinly sliced onions along with the sugar and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. In the last 1 to 2 minutes, stir in the minced garlic to infuse its flavor.
- Add Orzo and Chicken: Stir the orzo pasta into the caramelized onions and cook for about 2 minutes, allowing the orzo to toast lightly. Then add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix all ingredients thoroughly to combine flavors.
- Pour in Liquids: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat. Once simmering, 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 much of the liquid.
- Add Cheese: Stir in 1 cup of the shredded mozzarella along with the grated Parmesan cheese. Continue stirring until the cheeses melt fully into a creamy mixture.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the casserole. Place the skillet or transfer the mixture to a baking dish and bake uncovered for 10 to 15 minutes, or until the top is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. Garnish with fresh thyme or parsley before serving for a fresh herbal touch.
Notes
- Using rotisserie chicken saves time but you can also use leftover or freshly cooked chicken.
- For a lighter version, substitute heavy cream with half and half.
- Be patient when caramelizing onions to develop their deep flavor; rushing this step will lessen the sweetness.
- Cover the skillet while cooking the orzo mixture to ensure proper cooking and absorption of liquids.
- Worcestershire sauce or balsamic glaze is optional but adds a wonderful depth to the flavor.
- Letting the casserole rest before serving allows it to thicken and makes it easier to serve.
Keywords: French onion chicken casserole, orzo casserole, baked chicken and pasta, comfort food, caramelized onion casserole
