French Onion Chicken Orzo Casserole
Elevate your weeknight dinner with this luxurious French Onion Chicken Orzo Casserole, a delightful fusion of two beloved comfort food classics. Rich, deeply caramelized onions form the heart of a creamy orzo pasta bake, generously studded with tender shredded chicken and blanketed in a golden crust of melted mozzarella and Parmesan cheese. This dish delivers all the profound, savory flavors of traditional French onion soup, transformed into an incredibly satisfying and easy-to-make casserole.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Combines the beloved flavors of French onion soup with a hearty chicken and orzo casserole.
- Features deeply caramelized onions, creating unparalleled depth of flavor.
- It's a complete, satisfying meal in one dish, perfect for busy weeknights.
- Offers a creamy, cheesy texture that's incredibly comforting and delicious.
- Easily adaptable for a lighter meal or to use leftover chicken.
Ingredients
- 30g (2 tablespoons) unsalted butter
- 15ml (1 tablespoon) olive oil
- 2 large yellow onions (approximately 500g), thinly sliced
- 5g (1 teaspoon) granulated sugar
- 2.5g (1/2 teaspoon) fine sea salt, plus more to taste
- 3 cloves garlic, minced (approximately 9g)
- 270g (1 1/2 cups) orzo pasta
- 300g (2 cups) cooked shredded chicken (a rotisserie chicken works exceptionally well here)
- 1g (1/2 teaspoon) dried thyme
- 0.5g (1/4 teaspoon) freshly ground black pepper, plus more to taste
- 475ml (2 cups) low-sodium chicken broth
- 240ml (1 cup) heavy cream (or half-and-half for a lighter alternative)
- 170g (1 1/2 cups) shredded mozzarella cheese, divided
- 50g (1/2 cup) grated Parmesan cheese
- Optional: 2.5ml (1/2 teaspoon) Worcestershire sauce or balsamic glaze for an added layer of umami depth
- For garnish: Fresh thyme sprigs or chopped fresh parsley
Instructions
- Caramelize the Onions. In a large, oven-safe skillet or a Dutch oven, melt the unsalted butter and olive oil together over medium heat. Add the thinly sliced yellow onions, granulated sugar, and fine sea salt. The sugar aids in caramelization, enhancing the natural sweetness of the onions. Cook patiently for 20-25 minutes, stirring occasionally to ensure even browning, until the onions are deeply golden brown, incredibly tender, and intensely flavorful. During the final 1-2 minutes of cooking, stir in the minced garlic until fragrant; be careful not to burn it.
- Toast the Orzo and Combine with Chicken. Stir the dry orzo pasta into the caramelized onions and cook for approximately 2 minutes, stirring constantly. This brief toasting step helps to develop a nuttier flavor in the pasta and prevents it from clumping. Next, add the cooked shredded chicken, dried thyme, and freshly ground black pepper. If using, now is the time to stir in the Worcestershire sauce or balsamic glaze for an extra layer of savory complexity. Mix all ingredients thoroughly to combine.
- Simmer the Orzo to Tenderness. Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let it cook for 8-10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. Continue cooking until the orzo is al dente, tender but still with a slight bite, and most of the liquid has been absorbed, creating a creamy consistency.
- Incorporate the Cheeses. Remove the skillet from the heat. Stir in 1 cup (115g) of the shredded mozzarella cheese and all of the grated Parmesan cheese. Mix vigorously until the cheeses are fully melted and smoothly incorporated into the orzo mixture, creating a rich, luscious, and creamy sauce.
- Bake to Golden Perfection. Preheat your oven to 190°C (375°F). Evenly sprinkle the remaining 1/2 cup (55g) of shredded mozzarella cheese over the top of the casserole. Transfer the skillet, uncovered, to the preheated oven and bake for 10-15 minutes, or until the casserole is bubbling around the edges and the cheese on top is beautifully melted and golden brown. For an extra crispy top, you can briefly switch to broiler mode for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve. Once out of the oven, allow the French Onion Chicken Orzo Casserole to rest for 5-10 minutes before serving. This resting period allows the flavors to meld and the casserole to set slightly, making it easier to serve. Garnish with fresh thyme sprigs or chopped fresh parsley, if desired, for a burst of color and fresh aroma.
Tools You’ll Need
- Large oven-safe skillet or Dutch oven (at least 3.5-4 liter / 4-5 quart capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if not using pre-shredded cheese)
Essential Success Tips
- Be patient with the onions; true caramelization is key to the dish's flavor profile. Don't rush this step, as it forms the foundation of the casserole's taste.
- Stir the orzo frequently during simmering to prevent it from sticking to the bottom of the pan and ensure even cooking. This also helps release starch for a creamier sauce.
- For the best flavor, use good quality low-sodium chicken broth and heavy cream. The quality of your liquids significantly impacts the final taste.
- Allow the casserole to rest for 5-10 minutes after baking. This helps the flavors meld and allows the pasta and sauce to set, making serving much easier and cleaner.
- Always adjust salt and pepper to your taste, especially after adding broth and cheese. Different broths and cheeses have varying sodium levels.
Professional Cooking Secrets
- To achieve restaurant-quality caramelized onions, deglaze the pan with a splash of dry white wine or a bit more chicken broth after the onions are fully browned. This captures all the flavorful fond (browned bits) from the bottom of the pan, adding immense depth.
- For an even richer, deeper umami profile, consider adding a pinch (about 1/4 teaspoon) of dried porcini mushroom powder when you add the dried thyme and pepper. It enhances the savory notes without overpowering the classic French onion essence.
- If you want to prepare ahead, caramelize the onions and shred the chicken the day before. You can also assemble the entire casserole up to the point of baking, cover it tightly, and refrigerate. When ready to serve, bake as directed, adding about 10-15 minutes to the baking time if starting from cold.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven (covered) or microwave, adding a splash of broth or cream if the casserole appears dry, to restore its creamy texture.
- Variations: For a vegetarian option, simply omit the chicken and add sautéed mushrooms, cooked lentils, or white beans for protein and texture. For extra vegetables, stir in some frozen peas or chopped fresh spinach during the last few minutes of orzo simmering.
- Gluten-Free Option: To make this casserole gluten-free, ensure you use certified gluten-free orzo pasta. Double-check that your chicken broth and any optional Worcestershire sauce are also gluten-free, as some brands may contain hidden gluten.
Frequently Asked Questions
Can I use pre-cooked frozen chicken?
Absolutely! Using pre-cooked frozen chicken is a fantastic time-saver. Just ensure the chicken is fully thawed and shredded before adding it to the skillet. This makes the recipe even quicker to assemble, especially for a busy weeknight.
How do I prevent the orzo from becoming mushy?
The key is to not overcook the orzo during the initial simmering stage. Cook it just until it reaches an al dente texture, meaning it's tender but still has a slight bite. The orzo will continue to absorb liquid and cook slightly more during the baking process. Stirring occasionally also helps maintain its texture and prevents sticking.
What's the best way to get really good caramelized onions?
Patience is paramount when caramelizing onions. Cook them slowly over medium-low heat, stirring periodically. The addition of sugar helps, but the natural sugars in the onion need adequate time (20-25 minutes) to develop that deep golden color and rich, sweet-savory flavor. Don't be tempted to rush the process with high heat, as this will lead to burning rather than true caramelization.
Nutrition Facts (Per Serving)
Calories: 720, Protein: 32g, Fat: 45g, Carbs: 48g (estimated per serving, based on 5 servings)
Allergy Information
Contains dairy (butter, heavy cream, mozzarella, Parmesan cheese) and gluten (orzo pasta). For a gluten-free version, ensure to use certified gluten-free orzo and check all other ingredients for gluten content.
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