French Onion Chicken Orzo Casserole (Print Version)
Creamy one-pan meal with caramelized onions, chicken, orzo, and cheese for comforting, savory flavor.
# Ingredients:
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
2 large yellow onions, thinly sliced
04 -
1 teaspoon sugar
05 -
1/2 teaspoon salt
06 -
3 garlic cloves, minced
07 -
1 1/2 cups orzo pasta
08 -
2 cups cooked shredded chicken (rotisserie works well)
09 -
1/2 teaspoon dried thyme
10 -
1/4 teaspoon black pepper
11 -
2 cups low-sodium chicken broth
12 -
1 cup heavy cream (or half and half for lighter option)
13 -
1 1/2 cups shredded mozzarella cheese
14 -
1/2 cup grated Parmesan cheese
15 -
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
# Directions:
01 -
In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.
02 -
Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
03 -
Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
04 -
Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
05 -
Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
06 -
Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.