why make this recipe
This dish is warm, creamy, and full of flavor. The caramelized onions give deep sweet notes. Orzo cooks fast and soaks up the sauce. This casserole is great for a weeknight dinner or a cozy meal with family. If you like hearty casseroles, try a different twist like the cheesy Doritos chicken casserole for another easy meal.
introduction
French Onion Chicken Orzo Casserole mixes sweet caramelized onions, chicken, and cheesy cream sauce with small pasta. It is simple to make and uses pantry staples. You can use rotisserie chicken to save time. For another simple baked chicken idea, see the baked chicken and stuffing casserole.
how to make French Onion Chicken Orzo Casserole
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook 20–25 minutes, stirring now and then, until the onions are deep golden and caramelized. Stir in 3 minced garlic cloves during the last 1–2 minutes.
- Add Orzo and Chicken: Stir in 1 1/2 cups orzo and cook 2 minutes so it lightly toasts. Add 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon Worcestershire sauce or a splash of balsamic if using. Mix well.
- Pour in Liquids: Add 2 cups low-sodium chicken broth and 1 cup heavy cream (or half and half). Bring to a gentle simmer. Reduce heat to low, cover, and cook 8–10 minutes, stirring now and then, until the orzo is tender.
- Add Cheese: Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan. 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 10–15 minutes until bubbly and golden.
- Serve: Let rest 5–10 minutes before serving. Garnish with fresh thyme or parsley if you like.
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)
how to serve French Onion Chicken Orzo Casserole
Serve warm in bowls or on plates. Let it sit 5 minutes so the sauce firms a bit. Add a green side salad or steamed vegetables. For another comforting pairing idea, try it with a simple noodle side like shown in this chicken noodle casserole.
how to store French Onion Chicken Orzo Casserole
Cool to room temperature before storing. Cover and keep in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until hot, about 15–20 minutes. You can also reheat single servings in the microwave. To freeze, put in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make French Onion Chicken Orzo Casserole
- Use rotisserie chicken to save time.
- Cook the onions low and slow for best caramel flavor.
- Stir the orzo while it cooks to stop sticking.
- If sauce gets too thick, add a splash of broth or cream.
- Use a mix of cheeses for more flavor (Gruyere or sharp cheddar work).
- Taste and adjust salt at the end.
variation (if any)
- Swap mozzarella for Gruyere for a classic French onion taste.
- Add mushrooms with the onions for extra earthiness.
- Use half-and-half or milk for a lighter sauce.
- Make it vegetarian by substituting cooked mushrooms or chickpeas for the chicken.
FAQs
Q: Can I use dry onion soup mix instead of caramelized onions?
A: You can, but fresh caramelized onions give the best flavor. Dry mix will be saltier and less rich.
Q: Can I use a different pasta?
A: Orzo works best, but small pasta like acini di pepe or small shells will work. Cooking time may change.
Q: Do I need an oven-safe skillet?
A: It helps. If you don’t have one, transfer the mixture to a baking dish before adding the top cheese and baking.
Q: Can I make this ahead?
A: Yes. Prepare through step 4, cool, cover, and refrigerate. Add top cheese and bake before serving.
Conclusion
For more ideas and similar recipes, see this version on French Onion Chicken Orzo Casserole – The Fervent Mama. If you want a slow-cooker option and extra sauce, try the Crockpot Creamy French Onion Chicken and Orzo. For a take with caramelized onions and Gruyere, check French Onion Chicken and Orzo | Caramelized Onions and Gruyere.
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
- 1.5 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.
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce Optional, or balsamic glaze for added depth.
Instructions
Caramelize the Onions
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat.
- Add 2 large thinly sliced yellow onions, 1 teaspoon sugar, and 1/2 teaspoon salt. Cook for 20-25 minutes, stirring occasionally, until the onions are deep golden and caramelized.
- Stir in 3 minced garlic cloves during the last 1-2 minutes.
Add Orzo and Chicken
- Stir in 1 1/2 cups orzo and cook for 2 minutes to lightly toast it.
- Add 2 cups cooked shredded chicken, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon Worcestershire sauce (or a splash of balsamic, if using). Mix well.
Pour in Liquids
- Add 2 cups low-sodium chicken broth and 1 cup heavy 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 shredded mozzarella and 1/2 cup grated Parmesan. 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.
Serve
- Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
