Warm and cozy, this French onion chicken orzo casserole is a delightful dish that brings comfort to your dinner table. It combines rich flavors with creamy textures, making it the perfect choice for family meals. Whether you’re having a busy weeknight or a relaxed Sunday dinner, this comforting casserole will satisfy everyone at the table.
Why You Will Love This French Onion Chicken Orzo Casserole
This recipe is a dream for busy families. It’s easy to prepare, packed with delicious flavor, and uses simple, everyday ingredients. Plus, it comes together in one pot, which means less cleanup for you! Everyone will love the creamy orzo mixed with tender chicken and sweet caramelized onions.
How to Make French Onion Chicken Orzo Casserole
Making this casserole is quite straightforward. You’ll start by caramelizing the onions, then mix everything together in just a few steps. There’s no need for complicated techniques, which makes this dish perfect for any skill level. Just take your time, follow the steps, and you’ll have a delicious meal!
What You Need
- 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)
Step-by-Step
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. You can garnish it with fresh thyme or parsley if you wish.
How to Serve French Onion Chicken Orzo Casserole
This casserole is delicious on its own but pairs wonderfully with a fresh garden salad or steamed vegetables. For an extra touch, sprinkle some fresh herbs on top for brightness. It’s a perfect dish for weeknight dinners, family gatherings, or cozy weekends.
How to Store French Onion Chicken Orzo Casserole
To keep your leftovers fresh, allow the casserole to cool completely. Store it in an airtight container in the fridge for up to 3-4 days. If you want to freeze it, do so before baking. Wrap it tightly and it should stay good for about 2-3 months. When ready to enjoy, thaw overnight in the fridge, then bake until warmed through.
Recipe Tips
- Use Rotisserie Chicken: It saves time and adds great flavor.
- Adjust the Cheese: Swap out mozzarella for cheddar for a different taste.
- Don’t Skip the Onions: They add sweetness that enhances the dish.
- Keep an Eye on the Orzo: Make sure not to overcook, as it can get mushy.
- Garnish for Freshness: Fresh herbs brighten up the dish just before serving.
Variations & Swaps
- Add Veggies: Incorporate spinach or peas for an extra boost of nutrition.
- Go Gluten-Free: Use a gluten-free pasta or quinoa instead of orzo.
- Vegetarian Option: Replace chicken with mushrooms or a hearty vegetable mix for a vegetarian version.
FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare the dish up until the baking step. Just cover it with foil and store it in the fridge. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.
How should I reheat leftovers?
Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through. Adding a splash of cream or broth can help restore moisture.
Can I freeze this dish?
Yes, this casserole freezes well before baking. Just wrap it tightly in plastic wrap or foil. Thaw it overnight in the fridge before baking as instructed.
What can I substitute for orzo?
You can swap orzo for any small pasta like elbow macaroni, or even rice if you prefer.
What are some good side dishes to serve with it?
A fresh salad, garlic bread, or roasted vegetables complement this casserole nicely. Enjoy!
French Onion Chicken Orzo Casserole
Ingredients
For the caramelized onions
- 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)
For the casserole
- 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
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. You can garnish it with fresh thyme or parsley if you wish.
