why make this recipe
French Onion Chicken Orzo Casserole is a comforting dish that combines the rich flavors of French onion soup with tender orzo pasta and shredded chicken. It’s an easy, one-pan meal that’s great for busy weeknights but is also indulgent enough for special occasions. The caramelized onions give it a sweet and savory flavor, while the creamy cheese pulls it all together. Plus, it’s hearty, satisfying, and sure to please everyone at the dinner table!
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 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 this casserole warm, straight from the oven. It pairs well with a simple green salad or steamed vegetables for a complete meal. You can also offer some crusty bread on the side to soak up any creamy sauce.
how to store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely, then place it in an airtight container in the refrigerator. It will last for about 3 to 4 days. Reheat portions in the microwave or oven until heated through.
tips to make French Onion Chicken Orzo Casserole
- For best results, use fresh onions and let them caramelize slowly for a richer flavor.
- If you want a lighter dish, substitute heavy cream with half and half or a lower-fat milk.
- Make it a one-pot meal by using a large skillet that can go from stovetop to oven.
- Add some vegetables like spinach or mushrooms to boost nutrition.
- Experiment with different cheese varieties for new flavor profiles.
variation
You can easily customize this casserole by adding different proteins, such as diced turkey or even shrimp. For a vegetarian option, skip the chicken and opt for more vegetables, like bell peppers or zucchini. You can also try different herbs, such as oregano or basil, to change the flavor.
FAQs
- Can I use uncooked orzo? Yes, you can add uncooked orzo directly to the dish, but you will need to adjust the cooking times and add more liquid to ensure it cooks properly.
- Can I make this dish ahead of time? Absolutely! You can prepare the casserole up to the baking step and store it in the fridge for a day. When you’re ready to eat, just bake it as directed.
- What can I use instead of mozzarella cheese? If you don’t have mozzarella cheese, you can use other cheeses like cheddar or gouda. Just keep in mind that the flavor will change slightly.
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 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 and cook for 2 minutes, allowing it to lightly toast.
- Add the 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 of mozzarella and the Parmesan cheese. Mix until melted and creamy.
- 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.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.