Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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

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why make this recipe

French Onion Chicken Orzo Casserole is a delightful dish that combines the rich flavors of French onion soup with tender orzo pasta and shredded chicken. This comforting casserole is perfect for weeknight dinners or family gatherings. It’s easy to prepare, and the caramelized onions give it a delicious sweetness. Plus, the melted cheese on top makes it even more inviting!

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 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 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 straight from the oven. It pairs well with a simple side salad or some crusty bread for dipping. This meal is hearty enough to stand alone, but a light vegetable side can be refreshing.

how to store French Onion Chicken Orzo Casserole

To store leftovers, let the casserole cool completely. Transfer it to an airtight container and refrigerate for up to 3–4 days. You can also freeze it for up to 2 months. To reheat, simply thaw if frozen, then warm in the oven or microwave until heated through.

tips to make French Onion Chicken Orzo Casserole

For extra flavor, consider using homemade chicken broth instead of store-bought.
Make sure to stir the orzo occasionally while it simmers to prevent it from sticking.
If you prefer a crispier top, you can broil the casserole for a minute or two after baking, but watch closely to avoid burning.

variation

You can easily customize this casserole by adding vegetables like mushrooms, spinach, or bell peppers. For a vegetarian option, replace the chicken with cooked lentils or chickpeas and use vegetable broth.

FAQs

Q: Can I use a different type of pasta?
A: Yes, you can substitute orzo with other small pasta shapes. Just keep an eye on the cooking time.

Q: How can I make this dish lighter?
A: You can use half and half instead of heavy cream and reduce the amount of cheese on top.

Q: Can I make this casserole ahead of time?
A: Absolutely! You can prepare it a day in advance, refrigerate, and then bake it when ready to serve. Just add a few extra minutes to the baking time if it’s cold from the fridge.