French Onion Chicken Orzo Casserole
Indulge in the comforting embrace of a classic French Onion soup, reimagined into a hearty, satisfying casserole. This dish combines tender orzo pasta with succulent shredded chicken, all enveloped in a rich, savory sauce infused with deeply caramelized onions and a blend of melted cheeses. It's a perfect weeknight meal that feels gourmet yet is surprisingly easy to prepare.
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- A sophisticated twist on a beloved classic, combining the best of French Onion soup and a comforting pasta bake.
- Features deeply caramelized onions, providing unparalleled depth of savory-sweet flavor.
- Uses tender orzo pasta and shredded chicken for a satisfying, hearty texture in every bite.
- Perfect for a weeknight meal, largely cooked in one pan for minimal cleanup.
- Cheesy, creamy, and incredibly comforting, making it an instant family favorite.
Ingredients
- 30 grams (2 tablespoons) unsalted butter
- 15 milliliters (1 tablespoon) olive oil
- 2 large yellow onions, thinly sliced
- 5 grams (1 teaspoon) granulated sugar
- 2.5 grams (½ teaspoon) fine sea salt, plus more to taste
- 3 cloves garlic, minced
- 270 grams (1 ½ cups) orzo pasta
- 300 grams (2 cups) cooked shredded chicken (rotisserie chicken works beautifully)
- 2.5 grams (½ teaspoon) dried thyme
- 1.25 grams (¼ teaspoon) freshly ground black pepper, plus more to taste
- 475 milliliters (2 cups) low-sodium chicken broth
- 240 milliliters (1 cup) heavy cream (or half-and-half for a lighter alternative)
- 170 grams (1 ½ cups) shredded mozzarella cheese, divided
- 55 grams (½ cup) freshly grated Parmesan cheese
- Optional: 2.5 milliliters (½ teaspoon) Worcestershire sauce or balsamic glaze, for enhanced depth of flavor
- Fresh thyme or flat-leaf parsley, chopped, for garnish
Instructions
- Caramelize the Onions. In a large oven-safe skillet or Dutch oven, melt the 30 grams (2 tablespoons) of unsalted butter and 15 milliliters (1 tablespoon) of olive oil over medium heat. Add the thinly sliced yellow onions, 5 grams (1 teaspoon) of granulated sugar, and 2.5 grams (½ teaspoon) of fine sea salt. Cook for 20-25 minutes, stirring occasionally, until the onions are deeply golden brown, incredibly tender, and intensely sweet from caramelization. This slow process is key to developing the classic French onion flavor. During the last 1-2 minutes of cooking, stir in the 3 minced garlic cloves until fragrant.
- Build the Base. Stir in the 270 grams (1 ½ cups) of orzo pasta and cook for 2 minutes, allowing it to lightly toast. This step adds a subtle nutty flavor and helps the orzo maintain its texture. Add the 300 grams (2 cups) of shredded chicken, 2.5 grams (½ teaspoon) of dried thyme, 1.25 grams (¼ teaspoon) of black pepper, and the optional Worcestershire sauce or balsamic glaze if you're using it. Mix well to combine all ingredients.
- Simmer the Orzo. Pour in the 475 milliliters (2 cups) of chicken broth and 240 milliliters (1 cup) of heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 8-10 minutes, stirring occasionally. Continue cooking until the orzo is tender and has absorbed most of the liquid, becoming creamy and luscious.
- Incorporate the Cheese. Remove the skillet from the heat. Stir in 115 grams (1 cup) of the shredded mozzarella cheese and all of the 55 grams (½ cup) of freshly grated Parmesan cheese. Mix thoroughly until the cheeses are completely melted and the sauce is wonderfully smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Bake to Golden Perfection. Preheat your oven to 190°C (375°F). Evenly sprinkle the remaining 55 grams (½ cup) of shredded mozzarella cheese over the top of the casserole. Transfer the uncovered skillet to the preheated oven and bake for 10-15 minutes, or until the cheese topping is bubbly, melted, and golden brown. For an extra crispy top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny. Garnish with fresh thyme or chopped flat-leaf parsley for a burst of color and fresh aroma before diving into this irresistible dish.
Tools You’ll Need
- Large oven-safe skillet or Dutch oven (approx. 25-30 cm / 10-12 inches)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if using block cheese)
Essential Success Tips
- Take your time caramelizing the onions. This is the foundation of the dish's flavor; don't rush it. Low to medium heat and patience are key for that deep golden-brown hue.
- Ensure your chicken is already cooked and shredded. Rotisserie chicken is a fantastic time-saver, but leftover roasted or poached chicken works just as well.
- Stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the pan and ensure even cooking.
- For an extra-rich flavor profile, use homemade chicken broth if available, or a high-quality low-sodium store-bought variety.
- Garnish with fresh herbs just before serving. Fresh thyme or parsley brightens the dish and adds a lovely aromatic finish.
Professional Cooking Secrets
- To achieve truly restaurant-quality caramelized onions, deglaze the pan with a splash of dry white wine or sherry after the onions have cooked for about 15 minutes. This adds another layer of complexity and helps scrape up any flavorful browned bits.
- For an even richer, deeper umami, consider adding a pinch of porcini mushroom powder (if available) to the onions as they caramelize. It enhances the savory notes without tasting overtly mushroomy.
- If you prefer a thicker, cheesier crust, mix a tablespoon of panko breadcrumbs with a teaspoon of melted butter and sprinkle it over the final mozzarella layer before baking. This adds delightful crunch and texture.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth or cream if it seems dry.
- Make Ahead: You can caramelize the onions a day or two in advance to save time. Store them in an airtight container in the fridge until ready to use.
- Variations: For a vegetarian option, omit the chicken and use vegetable broth, perhaps adding sautéed mushrooms or cannellini beans for protein and texture.
Frequently Asked Questions
Can I use uncooked chicken?
No, the recipe calls for cooked shredded chicken as the cooking time for the chicken itself is not factored into the orzo cooking. Ensure your chicken is fully cooked before adding it to the skillet.
My onions aren't caramelizing, what should I do?
Patience is key! Ensure your heat is truly medium to medium-low. If they are browning too quickly without softening, lower the heat. If they're not browning at all, slightly increase the heat. The sugar added helps, but time is the most important factor for deep caramelization.
Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using a certified gluten-free orzo pasta. All other ingredients are typically gluten-free, but always check labels to be sure, especially for broths and Worcestershire sauce.
Nutrition Facts (Per Serving)
Calories: 520, Protein: 35g, Fat: 30g, Carbs: 38g (estimated per serving, varies with specific ingredients and portion sizes).
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free orzo pasta. To reduce dairy, half-and-half can be used instead of heavy cream, but for a fully dairy-free option, extensive substitutions for cheese and cream would be required.
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