introduction
French Onion Chicken Orzo Casserole is a delightful dish that brings together the rich flavors of caramelized onions, hearty chicken, and creamy orzo pasta. This comforting meal is perfect for any night of the week and will surely please everyone at the table.
why make this recipe
This casserole is easy to prepare and packed with flavor. The combination of onions and chicken gives it a savory depth, while the creamy sauce and melted cheese make it wonderfully comforting. Plus, it’s a one-pan meal, which means less time spent on cleanup! Whether you’re cooking for your family or hosting friends, this dish will impress them all.
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
Serve this casserole hot from the oven. It pairs beautifully with a side salad or some crusty bread for dipping. Each bite is filled with delicious flavors and creamy goodness.
how to store French Onion Chicken Orzo Casserole
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. To reheat, bake at 350°F (175°C) until heated through.
tips to make French Onion Chicken Orzo Casserole
- Be patient while caramelizing the onions; this step is key to developing the rich flavor.
- Use rotisserie chicken for quick preparation.
- Feel free to add more vegetables, like spinach or mushrooms, for added nutrition.
variation
You can switch out the chicken for shredded beef or even a meatless option using beans or lentils for a vegetarian version.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute orzo with any small pasta shape, but cooking times may vary.
2. Is there a lighter option for this dish?
Absolutely! You can use half and half instead of heavy cream and reduce the cheese amount for a lighter version.
3. Can I make this casserole ahead of time?
Yes, prepare it up to the baking step, cover it, and refrigerate. Bake when you’re ready to serve.
French Onion Chicken Orzo Casserole
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Meal Prep
Description
A delightful casserole bringing together caramelized onions, hearty chicken, and creamy orzo pasta for a comforting meal.
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
Instructions
- 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 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.
Notes
Be patient while caramelizing the onions; this step is key to developing rich flavor. Use rotisserie chicken for quick prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
