why make this recipe
French Onion Chicken Orzo Casserole combines the comforting flavors of caramelized onions, tender chicken, and cheesy orzo pasta. It’s a hearty, one-pan dish that’s perfect for busy weeknights or cozy family dinners. The dish brings the rich, sweet taste of French onion soup into a filling casserole, making it a delicious way to satisfy your cravings while also using simple ingredients.
how to make French Onion Chicken Orzo Casserole
Ingredients:
- 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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)
Directions:
Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids: Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese: Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
how to serve French Onion Chicken Orzo Casserole
Serve this casserole hot, straight from the oven. It pairs well with a simple side salad or some crusty bread for dipping. The cheesy and creamy textures make it comforting enough to stand alone as a main dish.
how to store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can stay in the refrigerator for up to 3 days. For longer storage, consider freezing individual portions in freezer-safe containers. Be sure to thaw overnight in the fridge before reheating.
tips to make French Onion Chicken Orzo Casserole
- Use Fresh Ingredients: Fresh onions and garlic will enhance the flavor of the dish.
- Cook Low and Slow: Take your time when caramelizing the onions for richer flavor.
- Don’t Skip the Cheese: Cheese adds creaminess and flavor, so don’t hold back on the mozzarella and Parmesan.
- Add Extra Veggies: You can mix in some spinach or mushrooms for added nutrition.
variation
For a vegetarian version, you can replace the chicken with cooked lentils or chickpeas. Use vegetable broth instead of chicken broth for a plant-based option. Feel free to customize the spices or add different vegetables, like kale or bell peppers, to suit your taste.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance. Just cover it and place it in the fridge. Bake it right before serving.Can I use other pasta types instead of orzo?
Yes, you can substitute orzo with small pasta shapes like ditalini or macaroni. Just adjust the cooking time as needed.How do I make it a bit lighter?
You can use half and half instead of heavy cream and reduce the amount of cheese.Can I use fresh herbs instead of dried?
Yes! If you have fresh thyme, feel free to use it. Just double the amount when substituting.
French Onion Chicken Orzo Casserole
Ingredients
For the casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional, for added depth)
Instructions
Caramelize the Onions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids
- Add the chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake the Casserole
- Preheat the oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake uncovered for 10–15 minutes until bubbly and golden on top.
Serve
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.