Why make this recipe
French Onion Chicken Orzo Casserole combines comforting flavors in a simple one-pot dish. This recipe is perfect for busy weeknights or cozy gatherings. The sweet caramelized onions paired with tender chicken and creamy orzo make this casserole a family favorite. It’s also easy to customize, making it a versatile meal option.
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 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 shredded chicken, thyme, pepper, and Worcestershire 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 mozzarella and the Parmesan cheese. Mix until melted and creamy.
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.
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, allowing each person to scoop out a hearty portion. It pairs well with a simple green salad or crusty bread to soak up any creamy goodness. For an extra touch, add fresh herbs or sprinkle some additional cheese on top before serving.
How to store French Onion Chicken Orzo Casserole
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions for a quick meal.
Tips to make French Onion Chicken Orzo Casserole
- Use rotisserie chicken for a quick and easy protein option.
- For a lighter version, substitute heavy cream with half and half or a non-dairy alternative.
- To enhance flavor, add fresh herbs like thyme or parsley during cooking.
Variation (if any)
You can mix in vegetables such as spinach or mushrooms for added nutrition. Adjust the amount of cheese or use different types like cheddar for a unique twist.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole and keep it in the fridge for up to a day before baking. Just add a few extra minutes to the baking time.Can I freeze leftovers?
Yes, you can freeze the casserole. Make sure to let it cool completely, then transfer to a freezer-safe container. Reheat from frozen in the oven or microwave.What can I use instead of orzo?
You can substitute orzo with other small pasta shapes like rice or quinoa, but cooking times may vary. Adjust your cooking according to the pasta or grain used.
French Onion Chicken Orzo Casserole
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting one-pot dish featuring caramelized onions, tender chicken, and creamy orzo, perfect for busy weeknights.
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
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 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
For a lighter version, substitute heavy cream with half and half or a non-dairy alternative. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- 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: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: French onion, chicken, orzo, casserole, one-pot meal