There’s something truly magical about coming home to a cozy, warm dish that fills the air with mouthwatering aromas. This French Onion Chicken Orzo Casserole brings the comforting essence of classic French onion soup straight to your dinner table, with a delightful twist. Rich, caramelized onions mingle with tender orzo and succulent chicken in a creamy cheese sauce, making it the perfect weeknight meal or a standout dish for gatherings with family and friends. Whether it’s a chilly evening or a busy weekday, this casserole is sure to become a go-to favorite.
Why You’ll Love This Recipe
You’ll adore this dish for several reasons. It’s a real crowd-pleaser, combining flavors that everyone loves, while also being simple to make and budget-friendly. This casserole not only warms the heart but is also a fantastic way to repurpose leftover rotisserie chicken, saving you time in the kitchen. Plus, it’s one of those rare meals that kids and adults alike will fight over for seconds!
“Incredibly comforting and so easy to make! My family devoured it, and I love that it uses simple ingredients!” – Happy Home Cook
How to Make French Onion Chicken Orzo Casserole
Creating this delectable casserole is a breeze! First, you’ll want to gently caramelize those onions to unlock their deep, sweet flavor. Then, mix in the orzo and chicken, followed by a creamy broth that makes it irresistible. Finish with a sprinkle of cheesy goodness before baking until bubbly. To quickly scan the process, here’s what you’ll need:
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)
Tip: You can easily swap in whole wheat or gluten-free orzo for different dietary needs. Feel free to use other cheese varieties for a unique twist.
Directions
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.
Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Then add the shredded chicken, dried thyme, pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids: Add the chicken broth and cream. Bring the mixture to a gentle simmer. 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 and the grated Parmesan cheese until melted and creamy.
Bake the Casserole: 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.
Serve: Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Serving Suggestions
This casserole shines on its own, but you can elevate it even further with a fresh salad or a side of roasted vegetables. A simple green salad with a tangy vinaigrette perfectly balances the richness of the dish. Also, don’t hesitate to top it with crunchy breadcrumbs or extra herbs for added texture and flavor!
Storage & Reheating
Leftovers? No problem! Store the casserole in an airtight container in the fridge for up to 4 days. If you’d like to keep it longer, you can freeze portions for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.
Pro Tips
- For deeper flavor, consider adding a splash of white wine after caramelizing the onions.
- Feel free to customize the cheese — Gruyère or Swiss can create a delightful flavor profile.
- If you’re short on time, use pre-cooked chicken or even cooked pasta to speed up the process!
Variations
Get creative with this recipe by experimenting with additional vegetables such as spinach or mushrooms. For those who enjoy a bit of spice, toss in some red pepper flakes or a dash of hot sauce for a kick. You could also replace the heavy cream with a lighter dairy option like Greek yogurt for a healthier take.
FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare everything up to the baking step and store it in the fridge for a day or two. Just bake before serving.
What can I use instead of orzo?
If you can’t find orzo, feel free to substitute with rice or any small pasta, adjusting cooking times as necessary to ensure everything cooks evenly.
How do I make it vegetarian?
Swap the chicken for hearty vegetables like butternut squash or zucchini, and use vegetable broth instead of chicken broth for a delicious vegetarian option.
- Cozy Weeknight Dinners
- Family-Approved Chicken Recipes
French Onion Chicken Orzo Casserole
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy casserole combining the classic flavors of French onion soup with tender orzo, succulent chicken, and a creamy cheese sauce, perfect for weeknight dinners.
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)
Instructions
- 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. Then add the shredded chicken, dried thyme, pepper, and Worcestershire sauce if using. Mix well.
- Add the chicken broth and cream. Bring the mixture to a gentle simmer. Reduce the 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 grated Parmesan cheese 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.
- Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
You can easily swap in whole wheat or gluten-free orzo for different dietary needs. This casserole can be prepped ahead of time up to the baking step. Consider adding a splash of white wine or customizing the cheese for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg