Description
A comforting and savory casserole that combines the rich, sweet flavors of deeply caramelized onions with tender chicken and creamy orzo pasta, all topped with a bubbly, golden cheese crust.
Ingredients
Scale
- 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
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large, heavy-bottomed pot over medium-low heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Add 2 thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook slowly, stirring frequently, for 30-45 minutes until deeply golden-brown and sweet. Remove about half of the caramelized onions and set aside.
- To the remaining onions in the pot, add 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 2 cups low-sodium chicken broth, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1/2 teaspoon Worcestershire sauce or balsamic glaze. Simmer gently for 5 minutes to meld flavors.
- While the sauce simmers, cook 1 1/2 cups orzo pasta according to package directions in salted water until al dente. Drain well.
- To the sauce base in the pot, gently fold in the cooked and drained orzo, 2 cups cooked shredded chicken, and the reserved caramelized onions. Stir in 1 cup of the shredded mozzarella cheese until all ingredients are well combined and coated.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with remaining butter or cooking spray. Pour the entire chicken and orzo mixture into the prepared dish, spreading it out evenly. Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and beautifully golden brown. For an extra crispy topping, you can carefully broil for the last 2-3 minutes, watching very closely to prevent burning.
- Remove the casserole from the oven and let it rest for at least 10-15 minutes before serving. This allows the flavors to meld and the casserole to set, making it easier to portion. Garnish with fresh chopped parsley if desired.
Notes
- For added flavor, consider using homemade chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: French Onion Chicken Orzo, casserole, chicken, orzo, comfort food