Why Make This Recipe
French Onion Chicken Orzo Casserole is a comforting dish that brings together the rich flavors of caramelized onions, tender chicken, and creamy pasta. It’s perfect for family dinners or gatherings. The great thing about this recipe is that it’s easy to prepare and it satisfies everyone at the table. Plus, the addition of cheese gives it a delightful, gooey topping that makes it even more enticing.
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 a 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 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 this casserole warm from the oven. It pairs nicely with a side salad or some crusty bread to soak up the delicious sauce. You can also add a sprinkle of fresh herbs like thyme or parsley for added flavor and color.
How to Store French Onion Chicken Orzo Casserole
If you have leftovers, let the casserole cool completely first. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave. If you plan to freeze it, do so before baking. Wrap it well and it will keep for about 2 months. When ready to bake, thaw overnight in the fridge and then bake according to the original directions.
Tips to Make French Onion Chicken Orzo Casserole
- Make sure to caramelize the onions well for the depth of flavor that makes this dish special.
- Feel free to use leftover turkey or any other cooked meat instead of chicken.
- For a lighter version, substitute half the heavy cream with milk or use half and half.
Variation
You can customize this casserole by adding vegetables like spinach or mushrooms. You might also try using different types of cheese such as Gouda or Gruyere for a unique twist.
FAQs
1. Can I use uncooked orzo?
- Yes, you can use uncooked orzo, but you will need to adjust the cooking time. Make sure to add enough liquid so the pasta can cook properly in the casserole.
2. Can I make this recipe ahead of time?
- Absolutely! You can prepare it a day before and store it in the refrigerator. Just bake it when you’re ready to serve.
3. Is this dish gluten-free?
- No, traditional orzo pasta contains gluten. However, you can find gluten-free orzo made from rice or other grains in stores.
Enjoy creating this comforting dish that is sure to please both family and friends!
French Onion Chicken Orzo Casserole
Ingredients
Method
- Melt butter and olive oil in a large oven-safe skillet over medium heat.
- Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.
- Stir in minced garlic during the last 1–2 minutes of cooking.
- Stir in orzo and cook for 2 minutes to lightly toast.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Add chicken broth and cream. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C).
- Sprinkle remaining 1/2 cup of mozzarella over the top and bake uncovered for 10–15 minutes until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.