Description

This French Onion Chicken Orzo Casserole is a comforting, creamy dish that combines rich caramelized onions with tender shredded chicken, toasted orzo pasta, and a blend of mozzarella and Parmesan cheeses. Cooked initially on the stovetop to deepen flavors and then baked to achieve a golden, bubbly top, it offers a delightful fusion of classic French onion soup elements in a hearty casserole form, perfect for family dinners or gatherings.

Ingredients

For the Onion 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
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese

Optional Ingredients

1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

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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, 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 release its aroma without burning.
Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast it, enhancing its nutty flavor. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine the flavors.
Pour in Liquids and Simmer: Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the skillet, and let it cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Add Cheese: Stir in 1 cup of shredded mozzarella and all the grated Parmesan cheese. Mix thoroughly until the cheese melts into a creamy, cohesive sauce coating the orzo and chicken.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and golden brown, creating a deliciously crispy top layer.
Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving to allow the flavors to meld and the dish to set slightly. Garnish with fresh thyme or parsley if desired for a touch of color and freshness.

Notes

Using rotisserie chicken is a great time-saver, but leftover cooked chicken or grilled chicken breast also works well.
If you prefer a lighter dish, substitute heavy cream with half and half or whole milk, adjusting cooking time slightly as needed.
For a vegetarian version, omit the chicken and use vegetable broth in place of chicken broth, and add extra vegetables like mushrooms or spinach.
Worcestershire sauce or balsamic glaze is optional but adds a deeper umami flavor to the casserole.
Make sure to stir occasionally when caramelizing the onions to prevent burning and to develop even sweetness.
Letting the casserole rest before serving helps it firm up for easier slicing and enhances the flavor profile.

Prep Time: 10 minutes
Cook Time: 25 minutes stovetop + 10 to 15 minutes baking
Category: Casserole
Method: Baking
Cuisine: French-American Fusion