why make this recipe
French Onion Chicken Orzo Casserole is a delightful twist on classic French onion soup, packed with flavors and textures that everyone will love. The combination of caramelized onions, tender chicken, and creamy orzo pasta creates a comforting dish that’s perfect for family dinners or casual get-togethers. It’s rich yet simple to make, making it an ideal choice for both novice cooks and seasoned chefs looking for something new.
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 the 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 warm, straight from the oven. It pairs well with a light green salad or some crusty bread to soak up the creamy sauce. For added flavor, top with some fresh herbs or a sprinkle of extra cheese right before serving.
how to store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or heat it in the oven at a low temperature until warmed through.
tips to make French Onion Chicken Orzo Casserole
- Let the onions caramelize well: This step brings out the sweet flavor of the onions, making the dish more delicious.
- Use rotisserie chicken: It saves time and adds great flavor.
- Adjust the creaminess: You can use half-and-half or milk instead of cream for a lighter version.
variation
You can add vegetables like spinach or mushrooms for extra nutrition and flavor. If you’re looking for a vegetarian option, you can replace the chicken with cooked lentils or additional vegetables.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the casserole in advance and store it in the fridge. Just bake it right before serving.
Q: Can I freeze leftovers?
A: Yes, you can freeze the casserole. However, the texture may change after freezing and reheating.
Q: What if I don’t have orzo?
A: You can substitute orzo with any small pasta shape, such as ditalini or even rice. Adjust cooking times accordingly.
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 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 sauce if using. Mix well.
Pour in liquids
- Add the chicken broth and cream.
- Bring to a gentle simmer.
- Reduce the 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.