Description
A warm and savory casserole featuring caramelized onions, orzo, shredded chicken, and bubbly cheese—a comforting take on classic French onion soup.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced (about 2–3 cups)
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus more to taste)
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta (uncooked)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or 1 cup half-and-half for a lighter option)
- 1 1/2 cups shredded mozzarella cheese, divided (1 cup stirred in, 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze for added depth
- Optional garnishes: fresh thyme sprigs or chopped parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter with the olive oil over medium heat. Add the sliced onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until the onions are deeply golden and caramelized. Stir in minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 1–2 minutes. Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce (if using). Mix to combine.
- Add the chicken broth and cream, bring to a gentle simmer, reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally, until orzo is tender but not mushy.
- Stir in 1 cup of shredded mozzarella and all the Parmesan until melted. Adjust seasoning as needed.
- Sprinkle the remaining 1/2 cup mozzarella evenly on top and bake uncovered for 10–15 minutes, until bubbly and golden. Broil for 1–2 minutes for extra browning, watching carefully.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or whole milk with flour. The casserole can be prepared ahead of time and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg