There’s something incredibly comforting about a warm, hearty casserole, and this French Onion Chicken Orzo Casserole hits all the right notes. Imagine tender orzo pasta enveloped in a rich, creamy sauce, crowned with caramelized onions and gooey melted cheese. It’s the kind of dish you want to share with family on a cozy weeknight or serve at a gathering where you want everyone to feel at home. Perfect for busy evenings, this recipe brings the beloved flavors of French onion soup to your dinner table in a delightful, kid-approved dish that’s sure to make the whole family smile.
Why you’ll love this dish
This casserole is a symphony of taste and texture. It’s budget-friendly, quick to prepare, and a fabulous way to use leftover rotisserie chicken. Whipping this up is a breeze, making it a champion on weeknights when time is of the essence. The combination of sweet caramelized onions and savory cheeses adds layers of flavor that transform a simple meal into something special. Plus, it’s a one-dish wonder—minimal cleanup is always a bonus!
"This casserole has become a family favorite! So rich and creamy, we love it every time!" – Sarah, home cook
Step-by-step overview
Preparing this casserole is straightforward and satisfying. First, you’ll caramelize the onions to unlock their natural sweetness, infuse the dish with flavor, and then mix it all together with orzo and chicken. After simmering to perfection, a sprinkle of cheese ensures an indulgent finish before baking until bubbly. Quick and easy!
What you’ll need
Gather these ingredients for a flavor-packed casserole:
- 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 (using rotisserie is perfect!)
- 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 to follow
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. During the last 1–2 minutes of cooking, stir in the minced garlic.
Add Orzo and Chicken: Stir in the orzo and let it lightly toast for about 2 minutes. Then, add the shredded chicken, thyme, and pepper. Mix everything thoroughly.
Pour in Liquids: Add the chicken broth and cream to the skillet. Bring it to a gentle simmer, then reduce the 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 cheese and the Parmesan cheese. Mix until the cheeses are melted and the mixture is creamy.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until it’s bubbly and golden on top.
Serve: Let the casserole rest for 5–10 minutes before serving. For an extra touch, garnish with fresh thyme or parsley if desired.
Best ways to enjoy it
This dish stands well on its own but can be elevated with a simple green salad for freshness or crusty bread to soak up every last bit of that creamy sauce. A glass of white wine, like a Chardonnay, pairs beautifully, accentuating the rich flavors.
How to store & freeze
To keep your leftovers fresh, store them in an airtight container in the refrigerator. It will last for up to three days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can freeze portions for up to three months—just ensure it’s well-sealed to prevent freezer burn.
Helpful cooking tips
- Caramelizing onions takes patience. Don’t rush the process; low and slow is key for that perfect sweetness.
- Rotisserie chicken is a lifesaver! If you don’t have any on hand, you can poach chicken breasts or thighs beforehand for this recipe.
- Adjust the amount of cheese based on your personal preference. More cheese equals more deliciousness!
Creative twists
Feel free to experiment with this casserole! Try adding in sautéed mushrooms or spinach for extra nutrients. For a touch of heat, toss in some red pepper flakes. If you prefer a lighter option, substitute half the heavy cream with Greek yogurt or use whole wheat orzo for added fiber.
Common questions
What is the prep time for this casserole?
- The preparation takes about 15 minutes, while cooking takes around 30 minutes, making this a quick dinner solution.
Can I make this dish vegetarian?
- Absolutely! Swap the chicken for sautéed mushrooms or even chickpeas, and use vegetable broth instead of chicken broth.
How do I store leftovers safely?
- Store leftovers in an airtight container in the refrigerator for up to three days. Ensure it’s cooled before sealing.
Can I freeze the casserole?
- Yes, you can freeze the casserole before baking it. Just ensure it’s well-covered to prevent freezer burn and you can bake it from frozen; just add a few extra minutes to the baking time.
This French Onion Chicken Orzo Casserole is sure to become a cherished recipe in your home, bringing warmth, flavor, and ease to your dining table!
Print
French Onion Chicken Orzo Casserole
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting casserole featuring tender orzo pasta in a creamy sauce, topped with caramelized onions and melted cheese.
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
- 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. During the last 1–2 minutes of cooking, stir in the minced garlic.
- Add Orzo and Chicken: Stir in the orzo and let it lightly toast for about 2 minutes. Then, add the shredded chicken, thyme, and pepper. Mix everything thoroughly.
- Pour in Liquids: Add the chicken broth and cream to the skillet. Bring it to a gentle simmer, then reduce the 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 cheese and the Parmesan cheese. Mix until the cheeses are melted and the mixture is creamy.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until it’s bubbly and golden on top.
- Serve: Let the casserole rest for 5–10 minutes before serving. For an extra touch, garnish with fresh thyme or parsley if desired.
Notes
This casserole can be stored in an airtight container in the refrigerator for up to three days. Alternatively, it can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French