Description
This Easy French Onion Chicken Orzo Casserole marries the deep, caramelized flavors of French onion soup with tender shredded chicken and creamy melted cheeses. Featuring orzo pasta simmered in a savory broth with heavy cream, this hearty casserole is finished with a golden baked cheese topping, creating a comforting and family-friendly meal in just 35 minutes.
Ingredients
Onions and Aromatics
- 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 chicken 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 a lighter option)
Cheese and Optional Additions
- 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, sugar, and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions turn deeply golden and caramelized. Stir in the minced garlic during the last 1 to 2 minutes to release its aroma.
- Add Orzo and Chicken: Stir in the orzo pasta and cook for 2 minutes to lightly toast it. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix well to combine all ingredients evenly.
- Pour in Liquids: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and creamy.
- Add Cheese: Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese. Mix thoroughly until all cheeses have melted into the casserole, creating a creamy texture.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the casserole. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and golden brown on top.
- Serve: Let the casserole rest for 5 to 10 minutes before serving to allow it to set. Garnish with fresh thyme or parsley if desired, and enjoy this comforting, flavorful dish.
Notes
- Use rotisserie chicken for a quick shortcut, or cook and shred your own chicken breast beforehand.
- If you prefer a lighter dish, substitute heavy cream with half and half, but note that the casserole will be less rich.
- Caramelizing the onions slowly is key to develop the deep, sweet flavor typical of French onion soup.
- For added depth, Worcestershire sauce or a drizzle of balsamic glaze can enhance the savory profile.
- This dish can be prepared in an oven-safe skillet or transfer to a baking dish for the final baking step.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the oven.
