Description
A comforting casserole blending the rich flavors of French onion soup with creamy chicken and orzo.
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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Caramelize the onions: 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. 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 to bloom the flavor.
- Add orzo and chicken: Stir in the orzo and cook for an additional 2 minutes to allow for a light toasting. Then add the shredded chicken, thyme, black pepper, and Worcestershire sauce if you’re using it. Mix everything well.
- Pour in liquids: Pour in the chicken broth and cream, bringing it to a gentle simmer. Reduce the heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and the grated Parmesan cheese. Mix until everything is melted and creamy, enveloping the orzo and chicken.
- Bake the casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the mixture. Bake uncovered for 10–15 minutes or until everything is bubbly and golden brown.
- Serve: Let the casserole rest for 5–10 minutes before serving. Optionally garnish with fresh thyme or parsley.
Notes
Store leftovers in an airtight container for up to three days. To reheat, bake at 350°F or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg