French Onion Chicken Orzo Casserole
600kcal
Ingredients
For the casserole
- 2 tablespoons unsalted butter Adds richness and helps caramelize the onions.
- 1 tablespoon olive oil Raises smoke point and adds fruity depth.
- 2 large yellow onions, thinly sliced Provides sweetness and deep savory flavor when caramelized.
- 1 teaspoon sugar Helps speed and enhance caramelization of the onions.
- 1/2 teaspoon salt Balances and brings out all flavors.
- 3 cloves garlic, minced Boosts flavor and adds aromatic warmth.
- 1 1/2 cups orzo pasta Cooks quickly and gives a creamy, risotto-like texture.
- 2 cups cooked shredded chicken Rotisserie works well for convenience.
- 1/2 teaspoon dried thyme Adds subtle herbal note that complements onions and chicken.
- 1/4 teaspoon black pepper Provides mild heat and complexity.
- 2 cups low-sodium chicken broth Forms the flavorful cooking liquid.
- 1 cup heavy cream Makes the casserole luxuriously creamy.
- 1 1/2 cups shredded mozzarella cheese Melts beautifully for gooey, comforting texture.
- 1/2 cup grated Parmesan cheese Lends nutty, salty depth and umami.
- 1/2 teaspoon Worcestershire sauce or balsamic glaze Optional for added depth.
Method
Preparation
- Melt the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Stir in the minced garlic during the last 1–2 minutes of caramelizing so it becomes fragrant but not burned.
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast and pick up flavor from the pan.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic if using. Mix well to combine.
- Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in 1 cup of the shredded mozzarella and the grated Parmesan. Mix until the cheeses melt and the mixture is creamy.
- Preheat the oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup mozzarella over the top of the casserole.
- Bake uncovered for 10–15 minutes until the top is bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Nutrition
Serving1gCalories600kcalCarbohydrates50gProtein35gFat30gSaturated Fat15gSodium800mgFiber2gSugar4g
Notes
You can freeze this casserole for up to 2 months. Cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge and reheat gently. For a lighter option, consider using half-and-half or a mix of Greek yogurt.