French Onion Chicken Orzo Casserole
This French Onion Chicken Orzo Casserole combines the flavors of classic French onion soup with pasta for a comforting meal that’s perfect for any gathering or cozy dinner.
Ingredients
For the Casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 3 cloves garlic, minced
- 1.5 cups orzo pasta
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.5 teaspoon Worcestershire sauce Optional for extra flavor.
- 2 cups low-sodium chicken broth
- 1 cup heavy cream Can substitute with half and half for a lighter version.
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preparation
- Melt two tablespoons of unsalted butter and one tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add two large yellow onions, one teaspoon of sugar, and half a teaspoon of salt. Cook for 20-25 minutes until onions are deeply golden.
- During the last minute, stir in three minced garlic cloves.
- Stir in one and a half cups of orzo pasta and toast for about two minutes.
- Fold in two cups of cooked shredded chicken, half a teaspoon of dried thyme, a quarter teaspoon of black pepper, and half a teaspoon of Worcestershire sauce.
- Pour in two cups of chicken broth and one cup of heavy cream. Bring to a gentle simmer, then cover and reduce heat for 8-10 minutes.
- Add one cup of shredded mozzarella and half a cup of grated Parmesan, stirring until melted.
Baking
- Preheat oven to 375°F (190°C). Sprinkle remaining half cup of mozzarella on top.
- Bake uncovered for 10-15 minutes until the top is bubbling and golden.
- Let it rest for 5-10 minutes before serving.
Notes
Consider garnishing with fresh thyme or parsley for added color. Leftovers can be stored in the refrigerator for up to three days or frozen for three months.