French Onion Chicken Orzo Casserole
Caramelized onions, shredded chicken, and orzo simmered in a creamy broth and topped with melted mozzarella.
Equipment
- Large oven-safe skillet
- Lid
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large yellow onions thinly sliced
- 1 tsp sugar
- ½ tsp salt
- 3 cloves garlic minced
- 1 ½ cup orzo
- 2 cup cooked shredded chicken rotisserie works well
- ½ tsp dried thyme
- ¼ tsp black pepper
- 2 cup low-sodium chicken broth
- 1 cup heavy cream half and half for a lighter version
- 1 ½ cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- ½ tsp Worcestershire sauce optional
Instructions
Cooking
- Caramelize the onions. Melt the butter and oil in a large oven-safe skillet over medium heat. Cook the onions with the sugar and salt 20 to 25 minutes until deep golden.
- Add garlic. Stir in the garlic for the last 1 to 2 minutes.
- Toast the orzo. Stir in the orzo and cook 2 minutes.
- Add chicken. Stir in the chicken, thyme, pepper, and Worcestershire sauce.
- Simmer. Add the broth and cream, bring to a simmer, cover, and cook on low 8 to 10 minutes until the orzo is tender.
- Add cheese. Heat the oven to 375 degrees F. Stir in 1 cup mozzarella and the Parmesan, then top with the rest of the mozzarella.
- Bake. Bake uncovered 10 to 15 minutes until bubbly and golden, then rest 5 to 10 minutes.
Notes
Substitutions: Use Gruyere or Swiss for a closer french onion flavor, and half and half in place of cream.
Tips: Cook the onions slowly over medium heat and add a spoonful of water if they stick. Move the mixture to a baking dish if your skillet is not oven safe.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat with a splash of broth to 165 degrees F.