French Onion Chicken Orzo Casserole
Indulge in the ultimate comfort food experience with this French Onion Chicken Orzo Casserole. It masterfully combines the deep, savory sweetness of caramelized onions with tender shredded chicken and creamy orzo, all baked to golden perfection under a blanket of melted cheese. This dish delivers sophisticated flavors in an approachable, hearty casserole format, perfect for a cozy family dinner.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Captures the iconic, comforting flavors of French onion soup in a hearty casserole.
- Features deeply caramelized onions, offering unparalleled depth of flavor.
- Combines tender chicken and creamy orzo for a satisfying texture.
- Mostly a one-pan dish, simplifying cleanup.
- A perfect balance of savory, sweet, and cheesy notes, making it a crowd-pleaser.
Ingredients
- 28g (2 tablespoons) unsalted butter
- 15ml (1 tablespoon) olive oil
- 2 large yellow onions, thinly sliced (approximately 450-500g / 1 lb)
- 5g (1 teaspoon) granulated sugar
- 2.5g (1/2 teaspoon) fine sea salt, plus more to taste
- 3 garlic cloves, minced
- 270g (1 1/2 cups) orzo pasta
- 250-300g (2 cups) cooked shredded chicken (rotisserie chicken works exceptionally well for convenience)
- 1g (1/2 teaspoon) dried thyme
- 0.5g (1/4 teaspoon) freshly ground black pepper
- 475ml (2 cups) low-sodium chicken broth
- 240ml (1 cup) heavy cream (or half-and-half for a lighter option)
- 170g (1 1/2 cups) shredded mozzarella cheese, divided
- 40g (1/2 cup) freshly grated Parmesan cheese
- Optional: 2.5ml (1/2 teaspoon) Worcestershire sauce or balsamic glaze for added depth
- Fresh thyme or parsley for garnish, optional
Instructions
- Begin by caramelizing the onions. In a large, oven-safe skillet or Dutch oven (preferably cast iron), melt the 28g (2 tablespoons) of unsalted butter and 15ml (1 tablespoon) of olive oil over medium heat. Add the thinly sliced yellow onions, 5g (1 teaspoon) of sugar, and 2.5g (1/2 teaspoon) of salt. The sugar helps to accelerate the caramelization process and deepen the golden color. Cook for 20-25 minutes, stirring occasionally to ensure even browning and prevent sticking. The onions should transform into a deeply golden, sweet, and jammy consistency. During the final 1-2 minutes of cooking, stir in the 3 minced garlic cloves, allowing them to become fragrant without burning.
- Add the orzo and chicken. Stir the 270g (1 1/2 cups) of orzo pasta directly into the caramelized onions. Cook for about 2 minutes, stirring continuously, allowing the orzo to lightly toast. This step adds a subtle nutty flavor to the pasta. Next, incorporate the 250-300g (2 cups) of cooked shredded chicken, 1g (1/2 teaspoon) of dried thyme, 0.5g (1/4 teaspoon) of black pepper, and the optional 2.5ml (1/2 teaspoon) of Worcestershire sauce or balsamic glaze if using. Mix all the ingredients thoroughly to combine.
- Pour in the liquids and simmer. Carefully pour in the 475ml (2 cups) of low-sodium chicken broth and 240ml (1 cup) of 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. The orzo will absorb the liquid and become tender, similar to how risotto is cooked. Ensure the orzo is cooked through but still has a slight bite.
- Incorporate the cheese. Remove the skillet from the heat. Stir in 115g (1 cup) of the shredded mozzarella cheese and all of the 40g (1/2 cup) of freshly grated Parmesan cheese. Mix until both cheeses have fully melted into the orzo mixture, creating a rich, creamy, and cohesive casserole base. Taste and adjust seasoning with additional salt and pepper if needed.
- Bake the casserole to perfection. Preheat your oven to 190°C (375°F). Evenly sprinkle the remaining 55g (1/2 cup) of shredded mozzarella cheese over the top of the orzo mixture in the skillet. Transfer the uncovered skillet to the preheated oven and bake for 10-15 minutes, or until the cheese on top is bubbly, melted, and golden brown. You can use the broiler for the last 1-2 minutes for extra browning, watching it very closely to prevent burning.
- Rest and serve. Once out of the oven, allow the casserole to rest for 5-10 minutes before serving. This resting period allows the flavors to meld further and the casserole to set slightly, making it easier to serve. Garnish with fresh thyme or chopped parsley if desired for a touch of freshness and color. Serve warm and enjoy!
Tools You’ll Need
- Large oven-safe skillet or Dutch oven (e.g., cast iron skillet, approximately 25-30 cm / 10-12 inches)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Grater (for Parmesan cheese)
- Spatula or wooden spoon
Essential Success Tips
- Patience is key for truly caramelized onions; don't rush the process, as this forms the flavor foundation of the dish.
- Stir the orzo frequently once liquids are added to prevent it from sticking to the bottom of the pan and ensure even cooking.
- Use a good quality, low-sodium chicken broth to control the overall saltiness of the dish.
- Let the casserole rest for at least 5 minutes after baking; this allows the liquid to redistribute and the casserole to firm up slightly.
- For an extra layer of flavor, consider deglazing the pan with a splash of dry white wine or sherry after the onions are caramelized and before adding the orzo.
Professional Cooking Secrets
- To achieve an even deeper flavor profile, deglaze the pan with a dry white wine like Sauvignon Blanc or a dry sherry (about 60ml / 1/4 cup) after the onions are perfectly caramelized. Scrape up any browned bits from the bottom of the pan, then let the wine reduce before adding the orzo.
- For maximum flavor, use freshly grated Parmesan cheese rather than pre-grated. It melts smoother and offers a more pungent, authentic taste.
- If you want to prepare this dish ahead of time, caramelize the onions and cook the orzo and chicken mixture up to the point of adding cheese. Store it in the refrigerator, then add the cheese and bake just before serving for the freshest taste and texture.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or in the microwave.
- Variations: For a vegetarian option, omit the chicken and add sautéed mushrooms or cannellini beans.
- Freezing: This casserole freezes well. Cool completely, then transfer to a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use other types of pasta instead of orzo?
While orzo is ideal for its small size and creamy texture in this casserole, you could substitute it with another small pasta shape like ditalini or even small elbow macaroni. The cooking time for the pasta might vary, so adjust accordingly.
How can I make this casserole healthier?
To lighten the dish, you can use half-and-half or evaporated milk instead of heavy cream. Opt for reduced-fat mozzarella and use a lean rotisserie chicken breast. Increasing the amount of vegetables, like adding sautéed mushrooms or spinach with the onions, can also boost nutrition.
My onions aren't caramelizing, what should I do?
Patience is key! Ensure your heat is truly at medium-low, allowing for slow caramelization without burning. If they're browning too quickly, lower the heat further. If they seem dry, add a tiny splash of water or broth to help them steam and soften, then continue cooking until deeply golden.
Nutrition Facts (Per Serving)
Calories: Approximately 550-600 per serving, Protein: 35g, Fat: 35-40g, Carbs: 35-40g (estimates based on typical ingredient quantities and serving sizes for a dish of this type)
Allergy Information
Contains dairy (butter, heavy cream, mozzarella, Parmesan) and gluten (orzo). For a gluten-free version, use certified gluten-free orzo pasta. For a dairy-free alternative, substitute dairy with plant-based butter, oat or cashew cream, and dairy-free cheeses, though flavor and texture may vary.
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