Why Make This Recipe
French Onion Chicken Orzo Casserole is perfect for those who love comfort food with a twist. This dish combines the rich flavors of caramelized onions and melted cheese with tender orzo pasta, making it both satisfying and delicious. It’s an easy one-pan meal that is great for family dinners or potlucks. Plus, letting it bake in the oven creates a delightful golden crust on top, enhancing the overall flavor.
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 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 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 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 right out of the oven. It pairs well with a crisp green salad or some crusty bread to soak up all the delicious sauce. You can also garnish with fresh herbs to add a pop of color and flavor.
How to Store French Onion Chicken Orzo Casserole
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through. If the dish looks dry, add a splash of chicken broth or cream to restore some moisture.
Tips to Make French Onion Chicken Orzo Casserole
- To save time, you can use pre-sliced onions or frozen diced onions.
- Stir the casserole occasionally while cooking to prevent the orzo from sticking.
- For a twist, add some sautéed mushrooms or spinach to boost the veggie content.
Variation
You can easily customize this casserole by using different proteins, such as turkey or sausage. Or, you can swap the cheese for your favorites, like gouda or cheddar.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance. Assemble everything, cover it, and keep it in the fridge. When ready, just bake it straight from the fridge, adding a few extra minutes to the cooking time.
2. Can I use other pasta instead of orzo?
Certainly! Other small pasta shapes like ditalini or small shells can work well too, but the cooking time may vary slightly.
3. Is it necessary to caramelize the onions?
While you can skip this step, caramelizing the onions adds a rich, sweet flavor that enhances the dish. It’s worth the time for the best taste!
French Onion Chicken Orzo Casserole
Ingredients
Method
- 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.
- Stir in the orzo and cook for 2 minutes, allowing it to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- 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 mozzarella and the Parmesan cheese. Mix until melted and creamy.
- Preheat oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake uncovered for 10-15 minutes until bubbly and golden on top.
- Let it rest for 5-10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.