French onion chicken orzo casserole is a delightful twist on classic flavors that brings comfort food to new heights. Imagine tender orzo enveloped in a creamy, savory sauce, complemented by the rich sweetness of caramelized onions and gooey cheese. This dish isn’t just delicious—it’s the kind of recipe that can take weeknight dinners from routine to memorable. Whether you’re cooking for a family gathering or simply treating yourself after a long day, this casserole is sure to impress.
Why you’ll love this dish
This French onion chicken orzo casserole checks all the boxes: it’s comforting, flavorful, and incredibly satisfying. Perfect for those busy weeknights when you crave something homemade yet easy to prepare, this dish is also a hit with kids and adults alike. Plus, it’s a great way to utilize leftover rotisserie chicken, saving you time and money. Whether you’re hosting a casual get-together or just need to warm up on a chilly evening, this casserole is your answer.
"This casserole has become a family favorite! The caramelized onions add a depth of flavor that’s unmatched. I love how creamy it is—perfect with a side salad!" – A satisfied home cook.
How this recipe comes together
Making French onion chicken orzo casserole is a straightforward process that even novice cooks can tackle with confidence. It starts with caramelizing onions to bring out their natural sweetness, then layers in orzo and tender chicken. The creamy sauce binds everything together, and a sprinkle of cheese creates a delightful crust during baking. In just a few steps, you’ll have a comforting dish that’s as simple as it is satisfying.
What you’ll need
Gather these items to create your own French onion chicken orzo 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 (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
Feel free to substitute the chicken for turkey, or use gluten-free orzo if preferred!
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, cooking for 20–25 minutes until they’re deeply golden and caramelized. Stir in the minced garlic in the last 1–2 minutes.
Add Orzo and Chicken: Stir in the orzo and let it toast lightly for about 2 minutes. Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix everything well.
Pour in Liquids: Add the chicken broth and cream to the skillet. Bring the mix to a gentle simmer. Reduce the heat to low, cover, and allow it to cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Add Cheese: Stir in 1 cup of mozzarella and the Parmesan cheese, mixing until the cheeses are melted and the dish is creamy.
Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Best ways to enjoy it
This French onion chicken orzo casserole makes for a complete meal on its own, but if you’re looking to elevate your dining experience, consider pairing it with a crisp green salad or a side of roasted vegetables. You can also serve it with crusty bread to soak up those creamy, onion-infused flavors. For a heartier meal, a glass of white wine could be a delightful addition.
Storage and reheating tips
Proper storage is key to enjoying your casserole even after the first day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can use the microwave or warm it on the stovetop. If it’s too thick after refrigeration, feel free to add a splash of chicken broth or cream to bring it back to life!
Helpful cooking tips
- Onion Caramelization: Patience is essential when caramelizing onions. Low and slow will yield beautifully sweet onions that elevate the entire dish.
- Orzo Cooking: Keep an eye on the orzo as it cooks; it can go from perfectly al dente to mushy quickly.
- Creaminess Factor: For an extra creamy texture, consider substituting some of the chicken broth with additional cream.
Creative twists
Don’t be afraid to experiment with this recipe! You could spice it up by adding cooked mushrooms or spinach for extra veggies. If you’re a fan of heat, a few dashes of hot sauce can add a delightful kick. For a different flavor profile, swap out the thyme for rosemary or tarragon.
Common questions
How long does it take to cook the orzo?
Cooking the orzo should take about 8–10 minutes in the casserole. Just be sure to check it occasionally to ensure it doesn’t overcook.
Can I use brown rice instead of orzo?
Yes, you can substitute brown rice, but be aware that it will require a longer cooking time. Adjust the liquid and cooking time accordingly.
Is this casserole freezer-friendly?
Absolutely! You can freeze the casserole before baking it. Just be sure to cover it tightly. When you’re ready to bake, you may need to add a few extra minutes to the baking time if cooking from frozen.
This French onion chicken orzo casserole will soon be a go-to recipe in your kitchen. It satisfies the soul with its warmth and heartiness, making it a staple in your meal rotation!
French Onion Chicken Orzo Casserole
Ingredients
For the Base
- 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
For the Casserole
- 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 or balsamic glaze optional for added depth
Instructions
Preparation
- 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 until they’re deeply golden and caramelized.
- Stir in the minced garlic in the last 1–2 minutes.
Mix Ingredients
- Stir in the orzo and let it toast lightly for about 2 minutes.
- Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix everything well.
- Add the chicken broth and cream, bringing the mix to a gentle simmer.
- Reduce the heat to low, cover, and allow it to cook for 8–10 minutes, stirring occasionally until the orzo is tender.
Add Cheese and Bake
- Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella on top.
- Bake uncovered for 10–15 minutes until bubbly and golden.
Serving
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.