Description
A cozy, savory casserole combining tender chicken, caramelized onions, creamy orzo, and melted cheese—capturing the classic flavors of French onion soup in a hearty baked dish.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 large onions, thinly sliced
- 1 tsp sugar (optional, for caramelizing)
- 3 cloves garlic, minced
- 1 lb chicken breasts, diced
- 1 cup dry orzo
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded Gruyère or Swiss cheese
- 1/2 cup shredded mozzarella (optional for extra melt)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat butter and olive oil in a large skillet over medium heat. Add onions and sugar, cooking 15–20 minutes until deeply caramelized.
- Add garlic and cook 1–2 minutes more.
- Stir in diced chicken and cook until lightly browned on the outside but not fully cooked through.
- Add orzo, chicken broth, cream, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
- Bring mixture to a gentle simmer for 2–3 minutes.
- Transfer everything to the prepared baking dish. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle Gruyère and mozzarella over the top, and bake uncovered for 10–15 minutes or until bubbly and golden.
- Let rest 5 minutes before serving. Garnish with parsley.
Notes
- Use rotisserie chicken to cut cooking time—add after caramelizing onions.
- Swap Gruyère for provolone or Swiss if preferred.
- For richer onion flavor, deglaze onions with 1/4 cup white wine before adding chicken.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Casserole
- Method: Baked
- Cuisine: American