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 orzo pasta. It’s a one-pan wonder that is not only delicious but also easy to make. This recipe is perfect for busy weeknights or when you want to impress guests with minimal effort. The combination of cheese and savory broth creates a creamy texture that hugs each bite, making it a favorite for both adults and kids alike.
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 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. Then, 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
This casserole is best served warm right out of the oven. Pair it with a simple green salad or some crusty bread to soak up the creamy sauce. You can also sprinkle fresh herbs on top for extra flavor and presentation.
how to store French Onion Chicken Orzo Casserole
Allow any leftovers to cool completely before transferring them to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just be sure to reheat thoroughly before serving.
tips to make French Onion Chicken Orzo Casserole
- Make sure to slice the onions evenly for uniform caramelization.
- If you want a deeper flavor, consider adding a splash of wine while caramelizing the onions.
- Stir the casserole occasionally while cooking to prevent sticking.
- Feel free to adjust the cheese to your liking; you can mix in different types like cheddar or gouda for a unique twist.
variation
You can easily customize this casserole by adding vegetables such as spinach, mushrooms, or bell peppers. For a more gourmet touch, try adding a bit of brandy or sherry when caramelizing the onions.
FAQs
Can I use different pasta instead of orzo?
Yes, you can substitute orzo with small pasta shapes like ditalini or elbows. Just adjust the cooking time according to the pasta used.
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Just cook and shred the chicken beforehand before following the rest of the recipe.
Is this recipe gluten-free?
To make it gluten-free, you will need to use gluten-free orzo or other gluten-free pasta. Adjust the cooking time as necessary.
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
- 0.5 teaspoon salt
- 3 cloves garlic, minced
- 1.5 cups orzo pasta
- 2 cups cooked shredded chicken rotisserie works well
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half for a lighter option
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Worcestershire sauce or balsamic glaze (optional) for added depth
Instructions
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. Then, 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.