why make this recipe
French Onion Chicken Orzo Casserole is comfort food at its best. It combines the rich flavors of caramelized onions, tender chicken, and creamy cheese, all mixed with orzo pasta. This dish is not only delicious but also easy to make, making it perfect for busy weeknights or family gatherings. The soothing combination of flavors offers a warm embrace, ensuring that every bite is satisfying and delightful.
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 recommended)
- 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 (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
Directions
- 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.
- Stir in the orzo pasta and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine.
- Add the chicken broth and cream to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in 1 cup of the shredded mozzarella and all the grated Parmesan cheese. Mix until the cheeses are melted and the casserole is creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the cheese on top is bubbly and golden.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired for a fresh touch.
how to serve French Onion Chicken Orzo Casserole
Serve the casserole warm right from the oven. This dish pairs well with a light salad or steamed vegetables. For extra flavor, top it with some fresh thyme or parsley. You can also serve it with crusty bread to soak up the delicious creamy sauce.
how to store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool to room temperature. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for later use; just make sure to cover it well to prevent freezer burn. To reheat, warm it in the oven or microwave until hot.
tips to make French Onion Chicken Orzo Casserole
- For extra flavor, use homemade chicken broth instead of store-bought.
- Be patient while caramelizing the onions; they need time to develop their natural sweetness.
- If you like a bit of heat, add some red pepper flakes with the black pepper.
- Experiment with different cheeses, like Gruyère or cheddar, for a unique taste.
variation
You can easily make this dish vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add some chopped vegetables, like bell peppers or mushrooms, to boost the nutrition and flavor.
FAQs
1. Can I use regular pasta instead of orzo?
Yes, you can substitute orzo with any small pasta, but cooking times may vary, so check the package instructions.
2. How can I make this dish lighter?
Use half and half instead of heavy cream, and opt for reduced-fat cheeses.
3. Can I prepare this in advance?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator. Just bake it when you are ready to serve!
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 recommended)
- 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 (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
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.
- Stir in the orzo pasta and cook for 2 minutes, allowing it to lightly toast.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything well to combine.
- Add the chicken broth and cream to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in 1 cup of the shredded mozzarella and all the grated Parmesan cheese. Mix until the cheeses are melted and the casserole is creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole. Bake uncovered for 10–15 minutes until the cheese on top is bubbly and golden.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired for a fresh touch.