French Onion Chicken Orzo Casserole
A creamy, savory one-pan meal featuring caramelized onions and tender chicken.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves minced
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- Optional: ½ teaspoon Worcestershire sauce
Instructions
- Melt butter and olive oil in a large oven-safe skillet over medium heat.
- Add sliced onions, sugar, and salt, cooking until deeply golden and caramelized.
- Stir in minced garlic during the last few minutes of caramelization.
- Add the dry orzo to the skillet and toast lightly for two minutes.
- Fold in the shredded chicken, thyme, pepper, and Worcestershire sauce.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Reduce heat to low, cover, and cook until the orzo is tender and liquid is absorbed.
- Remove from heat and stir in the Parmesan and one cup of mozzarella until creamy.
- Preheat oven to 375°F and sprinkle the remaining mozzarella over the top.
- Bake uncovered until the cheese is bubbly and golden.
- Allow the dish to rest before serving to ensure the sauce sets perfectly.
Notes
• Patience is key when caramelizing onions; keep the heat at medium or medium-low to avoid burning.
• If using a standard skillet that isn't oven-safe, transfer the mixture to a baking dish before adding the final layer of cheese and baking.
• Rotisserie chicken is a perfect time-saving option for this recipe.
• If using a standard skillet that isn't oven-safe, transfer the mixture to a baking dish before adding the final layer of cheese and baking.
• Rotisserie chicken is a perfect time-saving option for this recipe.