French Onion Chicken Orzo Casserole
A comforting casserole combining the flavors of French onion soup with chicken and orzo, topped with a cheesy crust.
Ingrédients
For the Base
- 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 Rotisserie works well
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half for lighter option
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Worcestershire sauce or balsamic glaze Optional for added depth
Instructions
Preparation
- Begin your culinary journey by measuring out all ingredients. Slice the onions thinly and mince the garlic.
Cooking the Base
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions, sugar, and salt to the pan. Cook for about 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- In the last 1-2 minutes of the onion cooking process, stir in the minced garlic.
Mixing the Ingredients
- Stir in the orzo and cook for an additional 2 minutes.
- Add in the shredded chicken, dried thyme, and black pepper.
- Pour the chicken broth and cream into the mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Baking
- Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Transfer the dish into the preheated oven and sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10-15 minutes, or until bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Leftovers can be stored in the fridge for up to 3-4 days or frozen for one month. Reheat in the oven or microwave.