Description
A creamy, one-pan casserole featuring caramelized onions, tender chicken, orzo pasta, and melted cheese—all the flavors of French onion soup in a comforting bake.
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 (or half and half)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon balsamic glaze (for added depth)
Instructions
- Caramelize the Onions: In a large oven-safe skillet, melt butter and oil over medium heat. Add onions, sugar, and salt. Cook for 20-25 mins until golden. Add garlic in the last 1-2 mins.
- Add Orzo and Chicken: Stir in orzo and cook for 2 mins. Add chicken, thyme, pepper, and optional balsamic glaze. Mix well.
- Pour in Liquids: Add broth and cream. Bring to a simmer, cover, and cook on low for 8-10 mins until orzo is tender.
- Add Cheese: Off heat, stir in 1 cup mozzarella and all Parmesan until melted and creamy.
- Bake the Casserole: Preheat oven to 375°F. Top with remaining 1/2 cup mozzarella. Bake uncovered for 10-15 mins until bubbly and golden.
- Serve: Let rest 5-10 mins before serving. Garnish with fresh herbs if desired.
Notes
- Use a store-bought rotisserie chicken for easy prep.
- For a lighter version, use half-and-half instead of heavy cream.
- Letting the casserole rest after baking is key for the perfect consistency.
- Can be prepared ahead up to the baking step and refrigerated for 24 hours.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg