French Onion Chicken Orzo Casserole

Enjoy the comforting essence of French onion soup with this cozy French Onion Chicken Orzo Casserole, perfect for dinner.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter Adds richness and aids in onion caramelization.
1 tablespoon olive oil Can be replaced with vegetable oil.
3 medium yellow onions Sweet onions work best; substitute with sweet Vidalia if needed.
1 teaspoon sugar Optional for enhancing caramelization.
to taste salt Essential for balancing flavors.
2 cloves garlic Minced.

For the Casserole

1 cup orzo pasta Use gluten-free orzo for a gluten-free version.
2 cups cooked shredded chicken Rotisserie chicken is a convenient option.
1 teaspoon dried thyme Fresh thyme can be used for a bolder flavor.
to taste black pepper Freshly cracked is best.
2 cups low-sodium beef broth Chicken broth can be used as a substitute.
1 cup heavy cream Can substitute with half-and-half.

For the Topping

1 cup shredded mozzarella cheese Swiss or Gruyère can be substituted.
¼ cup grated parmesan cheese Omit if unavailable.
to taste Worcestershire sauce or balsamic glaze Optional for enhancing flavor complexity.

Equipment

large skillet
Dutch oven
baking dish

Method

Step-by-Step Instructions

In a large skillet or Dutch oven, melt unsalted butter with olive oil over medium-low heat. Add sliced yellow onions, seasoning with a pinch of salt and optional sugar. Cook for 30-40 minutes until golden brown and caramelized; add minced garlic in the last minute.
While the onions caramelize, heat another skillet over medium-high. Season cubed cooked chicken with salt and pepper. Brown the chicken for about 4-5 minutes.
Once onions are caramelized, pour in beef broth while scraping brown bits from the pan’s bottom. Stir in orzo pasta, heavy cream, dried thyme, and browned chicken. Simmer for 5-7 minutes until orzo absorbs some broth.
Preheat your oven to 375°F (190°C). Stir in half of the mozzarella cheese, mix well. Transfer to a greased baking dish, top with remaining mozzarella and grated parmesan cheese. Bake uncovered for 20-25 minutes.
After baking, let the casserole rest for 5-10 minutes. Garnish with fresh thyme or parsley if desired and serve warm.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking.

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