Why Make This Recipe
French Onion Chicken Orzo Casserole is a comforting dish that combines the flavors of French onion soup with tender orzo and shredded chicken. It’s perfect for weeknight dinners or gatherings, and it requires minimal prep time. This casserole has rich caramelized onions, creamy sauce, and gooey cheese, making it a crowd-pleaser that warms your heart and satisfies your hunger.
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 the 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 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 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 delicious casserole warm straight from the oven. It pairs wonderfully with a simple side salad or garlic bread for a complete meal. For a touch of color and flavor, you can garnish each serving with fresh thyme or chopped parsley.
How to Store French Onion Chicken Orzo Casserole
To store, let the casserole cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual servings.
Tips to Make French Onion Chicken Orzo Casserole
- For extra flavor, use homemade chicken broth if you have it.
- Be patient when caramelizing the onions, as this step develops the rich flavor of the dish.
- Feel free to add your favorite vegetables like mushrooms or spinach for added nutrition and taste.
Variation
You can make a vegetarian version by omitting the chicken and using vegetable broth instead. Add more vegetables like bell peppers or zucchini to enhance the dish.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta types like ditalini or macaroni.
How do I make this casserole ahead of time?
You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to a day before baking.
Can I freeze leftover casserole?
Yes, you can freeze leftovers. Just allow it to cool, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
French Onion Chicken Orzo Casserole
Ingredients
For the Caramelized Onions
- 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)
For the Casserole
- 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)
Instructions
Caramelizing the Onions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add the 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.
Combining Ingredients
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
Cooking the Casserole
- 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.
Adding Cheese
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Baking
- Preheat 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.
Serving
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.