French Onion Chicken Orzo Casserole is a comforting dish that brings together the rich flavors of caramelized onions and tender chicken in a warm, cheesy setting. This casserole is not only hearty and satisfying but also easy to prepare, making it perfect for busy weeknights or cozy family dinners. Plus, it offers a delightful twist on traditional French onion soup, transforming it into a complete meal.
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 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 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 the casserole 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 hearty casserole warm, straight from the oven. It pairs well with a simple green salad or some crusty bread for dipping. You can also top it with a sprinkle of fresh herbs for added color and flavor.
How to Store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3–4 days. You can also freeze the casserole for up to 3 months. Just make sure to reheat it thoroughly before serving.
Tips to Make French Onion Chicken Orzo Casserole
- For extra flavor, consider using homemade chicken broth instead of store-bought.
- If you prefer a bit of crunch, top the casserole with breadcrumbs before baking.
- Adjust the seasoning according to your taste, adding more thyme or pepper if you like.
- Pair with a side salad for a complete meal.
Variation
You can make this casserole vegetarian by omitting the chicken and using vegetable broth instead. Adding mushrooms or other vegetables can also enhance the flavor and texture.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover it, and keep it in the refrigerator overnight. Simply bake it before serving.
2. Can I use a different type of pasta?
Orzo works best for this recipe, but you could try using other small pasta shapes like ditalini or small shells if desired.
3. Is it possible to make this recipe lighter?
You can use half and half instead of heavy cream and reduce the amount of cheese. Also, adding more vegetables can help make the dish lighter overall.
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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 a lighter option
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce or balsamic glaze 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. 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.