French Onion Chicken Orzo Casserole: A Comfort Food Delight
If you’re seeking ultimate comfort food that merges the classic flavors of French onion soup with the heartiness of a casserole, then you’ve stumbled upon a gem. This French Onion Chicken Orzo Casserole is more than just a dish; it’s a soul-soothing experience that brings warmth and satisfaction to the dinner table. Ideal for cozy weeknights or family gatherings, it beautifully combines creamy orzo pasta, tender chicken, and caramelized onions. Trust me; your taste buds will thank you for making this deliciously rich casserole.
Why you’ll love this dish
This casserole is the epitome of comfort food, perfect for evenings when you want something hearty but don’t have all night to cook. The orzo cooks right in the casserole, soaking up all those rich, savory flavors from the caramelized onions and creamy broth. Plus, it’s a budget-friendly meal that’s sure to please both adults and kids alike.
- Hearty and Satisfying: With shredded chicken and pasta, this dish is filling without being overly heavy.
- Quick Preparation: You can whip up this casserole in about 45 minutes, making it a perfect weeknight solution.
- Rich Flavor Profile: The caramelized onions add an exquisite depth of flavor that will elevate your meal.
"Absolutely loved this casserole! The flavors were spot on and perfect for a chilly evening." – Sarah, a happy home cook.
Preparing French Onion Chicken Orzo Casserole
Creating this casserole is a straightforward process that involves a few key steps. First, we’ll caramelize the onions to develop their sweet, rich flavor. Then, we’ll mix everything in the skillet, allowing the orzo to absorb those delicious broth flavors before finishing it in the oven. This method ensures that every bite is mouthwatering.
What you’ll need
Gather these ingredients to make this flavorful casserole:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar (to enhance caramelization)
- 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
Step-by-step 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 about 20–25 minutes, stirring occasionally, until the onions become deeply golden and caramelized. In the last 1–2 minutes, stir in the minced garlic.
Add Orzo and Chicken: Stir in the orzo and allow it to lightly toast for 2 minutes. Then, add in the shredded chicken, thyme, and black pepper, mixing well.
Pour in Liquids: Add the chicken broth and cream to the mixture. Bring it to a gentle simmer, reduce the heat to low, cover it, 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 grated Parmesan. Mix until everything is melted and creamy.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes until the casserole is bubbly and golden on top.
Serve: Allow the casserole to rest for 5–10 minutes before serving. Feel free to garnish with fresh thyme or parsley for that extra touch.
Best ways to enjoy it
Serve this rich casserole alongside a simple green salad to balance out the creaminess, or pair it with crusty bread for an ultimate comfort food feast. This dish also shines as leftovers, making it an excellent option for meal prepping for busy weekdays.
Storage and reheating tips
To keep your French Onion Chicken Orzo Casserole fresh, store any leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the casserole before baking it (up to 3 months) or after baking for up to 2 months. Make sure to let it cool completely before freezing. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) until warm throughout, adding a splash of broth or cream if it seems dry.
Helpful cooking tips
- Onion Caramelization: Take your time when caramelizing the onions to develop the best sweet flavor; don’t rush this step.
- One-Pan Wonder: Using an oven-safe skillet not only simplifies cleanup but also allows for perfect flavor blending as the dish bakes.
- Chicken Variations: Feel free to use leftover turkey or even a vegetarian chicken substitute for different dietary needs.
Creative twists
Looking to change things up? Consider adding sautéed mushrooms for an earthy depth, or throw in some spinach for a pop of color and nutrients. You could also swap the mozzarella for cheddar cheese for a different flavor profile.
Common questions
What’s the prep time? The prep time for this casserole is about 15 minutes, with about 30 minutes for cooking.
Can I make this recipe ahead of time? Yes, you can prepare the dish up to the baking step and store it in the fridge for a day before baking.
Is it possible to use a different type of pasta? Yes, other small pasta shapes like ditalini or small shells can work instead of orzo.
Can I omit the cream for a lighter dish? You can use milk or a reduced-fat cream for a lighter option, but the cream adds a silky texture that’s hard to beat.
With its comforting flavors and straightforward preparation, this French Onion Chicken Orzo Casserole is bound to become a favorite in your recipe repertoire. Enjoy every single bite!
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French Onion Chicken Orzo Casserole
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting casserole that combines the rich flavors of French onion soup with creamy orzo pasta and tender chicken.
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, melt the butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes until caramelized, stirring occasionally. In the last 1–2 minutes, stir in garlic.
- Add orzo and chicken: Stir in the orzo and toast for 2 minutes. Add shredded chicken, thyme, and black pepper, mixing well.
- Pour in liquids: Add chicken broth and cream; bring to a simmer. Cover and cook for 8–10 minutes until orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Bake the casserole: Preheat oven to 375°F (190°C) and sprinkle remaining mozzarella on top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Serve: Allow to rest for 5–10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
For extra flavor, consider adding sautéed mushrooms or spinach. This dish reheats well and is perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French