French Onion Chicken Orzo Casserole
Why Make This Recipe
French Onion Chicken Orzo Casserole is a comforting and hearty dish that combines the rich flavors of caramelized onions with tender chicken and orzo pasta. It brings the classic taste of French onion soup to a cozy casserole, making it a perfect meal for family gatherings or busy weeknights. With its creamy texture and cheesy topping, this dish is sure to please everyone at the table.
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
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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 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.
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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.
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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 of 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 of 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 the casserole warm right out of the oven. It’s delicious on its own but pairs well with a side salad or some crusty bread. You can also sprinkle extra herbs on top for added flavor and a fresh touch.
How to Store French Onion Chicken Orzo Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and place it in the refrigerator. It can be kept for up to 3–4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.
Tips to Make French Onion Chicken Orzo Casserole
- For sweeter caramelized onions, cook them slowly and patiently.
- Using rotisserie chicken saves time and adds great flavor.
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- A sprinkle of fresh herbs enhances the taste when serving.
Variation
You can substitute the orzo with rice or quinoa for a different texture. Additionally, adding a splash of white wine when caramelizing the onions gives an extra depth of flavor.
FAQs
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Can I freeze French Onion Chicken Orzo Casserole?
Yes, you can freeze it. Just make sure to cool it completely first, then wrap it tightly before freezing. Thaw and reheat when ready to eat. -
Can I make this dish ahead of time?
Absolutely! You can prepare it up to the baking step, cover it, and store it in the refrigerator overnight. Bake it the next day. -
What type of cheese can I use?
While mozzarella and Parmesan are recommended, you can substitute with other cheeses like Swiss or Gruyère for a different flavor profile.
French Onion Chicken Orzo Casserole
Ingrédients
Method
- 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.
- 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.
- 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 of mozzarella and the Parmesan cheese. Mix until melted and creamy.
- 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.
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh thyme or parsley if desired.
