why make this recipe
French Onion Chicken Orzo Casserole combines the rich flavors of French onion soup with the heartiness of chicken and orzo pasta. It’s a warm and comforting dish that’s perfect for family dinners or gatherings. This recipe is easy to prepare and is sure to please everyone at the table. The blend of creamy sauce, tender orzo, and melted cheese creates a delicious one-pan meal that brings comfort and satisfaction.
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:
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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.
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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 if using. Mix well.
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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.
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Add Cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
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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.
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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
French Onion Chicken Orzo Casserole can be served as a main dish. It pairs well with a simple side salad or crusty bread. For a special touch, you can garnish each serving with fresh herbs like thyme or parsley to add a pop of color and flavor.
how to store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Make sure to wrap it well in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the fridge and warm in the oven until heated through.
tips to make French Onion Chicken Orzo Casserole
- Make sure to cook the onions until they are well caramelized; this adds great flavor.
- Feel free to use leftover chicken or rotisserie chicken to save time.
- For a lighter option, consider using half and half instead of heavy cream.
- Add extra cheese on top for a cheesier casserole if you wish.
variation
You can customize this casserole by adding vegetables like spinach or mushrooms for extra nutrition. Some people also like to add a splash of white wine during the cooking process for an additional layer of flavor.
FAQs
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Can I use other types of pasta instead of orzo?
Yes, you can use small pasta shapes like ditalini or mini shells, but adjust the cooking time as needed. -
Is it possible to make this dish ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge. -
Can I make this dish vegetarian?
Absolutely! You can skip the chicken and replace the chicken broth with vegetable broth, adding more vegetables for added texture and flavor.
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 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
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional for added depth)
Instructions
Preparation
- 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.
Casserole Assembly
- 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.
Baking
- 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.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
