Description
This French Onion Chicken Orzo Casserole combines the rich, caramelized flavors of French onion soup with tender chicken and creamy orzo pasta, all baked to a golden bubbly perfection. A comforting, hearty dish that makes a great weeknight dinner or a satisfying family meal.
Ingredients
Scale
Vegetables and Herbs
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Fresh chopped parsley, for garnish
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 cups uncooked orzo pasta
- 2 cups cooked shredded chicken
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
Seasonings and Extras
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1 cup crispy fried onions
Instructions
- Caramelize the onions: In a large oven-safe skillet, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes. In the last 5 minutes of cooking, stir in butter, minced garlic, and thyme to enhance the flavor.
- Toast the orzo: Push the caramelized onions to one side of the pan and add the orzo pasta to the empty side. Toast the orzo for 2-3 minutes until it turns lightly golden, which adds a nutty depth to the dish.
- Add liquids and chicken: Mix in the cooked shredded chicken, chicken broth, heavy cream (or half-and-half), Worcestershire sauce, onion powder, salt, and black pepper. Stir everything well to combine.
- Simmer the mixture: Bring the skillet mixture to a gentle simmer and cook for 6-8 minutes, allowing the orzo to partially cook and the liquid to slightly absorb. Meanwhile, preheat your oven to 375°F (190°C).
- Add cheeses: Stir in half of the shredded Gruyère cheese along with all of the mozzarella cheese. Smooth the surface of the casserole and sprinkle the remaining Gruyère on top, followed by the crispy fried onions.
- Bake the casserole: Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes until the casserole is bubbly and golden on top.
- Rest and garnish: Let the casserole rest for 5-10 minutes after baking to allow it to set. Garnish with freshly chopped parsley before serving warm.
Notes
- Using an oven-safe skillet is key to allowing both stovetop and oven cooking in one vessel.
- For a lighter option, use half-and-half instead of heavy cream.
- If mozzarella is unavailable, you can omit it or substitute with another melty cheese.
- Leftovers reheat well in the oven or microwave.
- Make sure to caramelize the onions slowly to develop deep flavor and sweetness.
