why make this recipe
French Onion Chicken Orzo Casserole is a comforting dish that brings together the rich flavors of caramelized onions and savory chicken in a creamy pasta combination. It’s perfect for any night of the week, whether you’re cooking for family or friends. The creamy texture and cheesy top make it a real crowd-pleaser. Plus, using rotisserie chicken saves time and effort.
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 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 the casserole warm, allowing everyone to scoop out the creamy orzo and enjoy the flavors. You can pair it with a simple green salad or some crusty bread to soak up the delicious sauce.
how to store French Onion Chicken Orzo Casserole
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3–4 days. You can reheat it in the oven or in the microwave. If reheating, you might want to add a splash of chicken broth to keep it creamy.
tips to make French Onion Chicken Orzo Casserole
- Make sure to slice the onions thinly for even caramelization.
- Stir the orzo often while it cooks to prevent it from sticking.
- If you want a deeper flavor, try adding a splash of white wine when cooking the onions.
- Experiment with different cheeses, like Gruyère or cheddar, for unique flavors.
variation
You can make this dish vegetarian by substituting the chicken with sautéed mushrooms or another vegetable of your choice. You can also use a gluten-free pasta instead of orzo for a gluten-free version.
FAQs
Q: Can I use raw chicken instead of rotisserie chicken?
A: Yes, but you will need to cook the chicken before adding it. You can sauté it in the skillet before caramelizing the onions.
Q: Can I freeze the casserole?
A: Yes, you can freeze it before baking. Just make sure to cover it tightly. When ready to eat, thaw it in the fridge overnight and bake as directed.
Q: How can I make this dish lighter?
A: You can use half-and-half instead of heavy cream and reduce the amount of cheese you add. You can also add more vegetables to increase the volume.
French Onion Chicken Orzo Casserole
Ingredients
Casserole Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced) Slice thinly for even caramelization.
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
Main Ingredients
- 1 1/2 cups orzo pasta
- 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 half and half for a lighter option.
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional Worcestershire sauce or balsamic glaze For added depth of flavor.
Instructions
Preparation
- 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.
Combine Ingredients
- 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.
Cook 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.
- Stir in 1 cup of mozzarella and the Parmesan cheese. Mix until melted and creamy.
Bake
- 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.
Serving
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.