Description
A warm and comforting casserole combining the rich flavors of French onion soup with tender orzo and juicy chicken.
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
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- 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 until the onions are caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and allow it to toast for about 2 minutes.
- Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Pour in the chicken broth and cream. Bring to a gentle simmer, reduce heat to low, cover, and cook for 8–10 minutes.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes, until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving; garnish with thyme or parsley if desired.
Notes
For a lighter option, substitute heavy cream with half and half. You can also add sautéed mushrooms or spinach for extra depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: casserole, chicken, comfort food, weeknight meal, French onion soup