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French Onion Chicken Orzo Casserole

Savory French Onion Chicken Orzo Casserole for Easy Dinners

Experience the comforting flavors of French Onion Chicken Orzo Casserole, a delightful one-pan meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Unsalted Butter Adds richness and aids in caramelization
  • 1 tablespoon Olive Oil Enhances flavor and helps with cooking
  • 3 large Yellow Onions Large, sweet onions for optimal flavor
  • 1 teaspoon Sugar Aids in caramelizing onions
  • 1 teaspoon Salt Enhances overall flavor
  • 2 cloves Garlic Minced, introduces aromatic depth
  • 1 cup Orzo Pasta Embraces the sauce beautifully
  • 1 pound Shredded Chicken Rotisserie chicken is a convenient option
  • 1 teaspoon Dried Thyme Offers a subtle herby note
  • 1 teaspoon Black Pepper Adjust to your preference
  • 1 cup Low-Sodium Chicken Broth Brings moisture and depth
  • 1 cup Heavy Cream Contributes a luscious creaminess
  • 1 cup Shredded Mozzarella Cheese For a delightful cheesy topping
  • 1/4 cup Grated Parmesan Cheese Optional, adds sharp flavor
  • 1 tablespoon Worcestershire Sauce Optional, enhances umami flavors

Equipment

  • large oven-safe skillet
  • Dutch oven
  • separate skillet

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium-low heat. Add 3 thinly sliced onions, 1 teaspoon of sugar, and 1 teaspoon of salt. Cook for 30-40 minutes until caramelized, then add 2 minced garlic cloves and sauté for another minute.
  2. Season 1 pound of chicken pieces with salt and black pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken for about 5 minutes until golden brown.
  3. Deglaze the onion pan with 1 cup of chicken broth. Scrape the pan, then stir in 1 cup of orzo, 1 cup of heavy cream, 1 teaspoon of dried thyme, and the browned chicken. Simmer for 5-7 minutes until the orzo starts to absorb the liquid.
  4. Preheat the oven to 375°F (190°C). Stir in half of 1 cup of shredded mozzarella cheese. Transfer to the oven and sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden and bubbly.
  5. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley, and serve with a side salad or garlic bread.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 42gProtein: 30gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating.

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