French Onion Chicken Orzo Casserole

ByDeShawn Ellis
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Why Make This Recipe

French Onion Chicken Orzo Casserole is a comforting dish that’s full of flavor. It combines the rich taste of caramelized onions with tender chicken and creamy orzo. This recipe is not only easy to make but also perfect for a family dinner or a cozy gathering. The layers of cheese create a deliciously cheesy topping that everyone will love.

How to Make French Onion Chicken Orzo Casserole

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)

Directions

  1. Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.

  2. Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.

  3. Pour in Liquids: Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.

  4. Add Cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.

  5. 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 on top.

  6. Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

How to Serve French Onion Chicken Orzo Casserole

Serve this casserole hot, straight from the oven. It pairs well with a simple green salad or some crusty bread. For an extra touch, you can sprinkle some fresh herbs on top.

How to Store French Onion Chicken Orzo Casserole

If you have leftover casserole, let it cool to room temperature and then store it in an airtight container in the refrigerator. It will last for about 3–4 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make French Onion Chicken Orzo Casserole

  • Make sure to caramelize the onions well; this step adds depth of flavor to the dish.
  • Feel free to use leftover chicken or store-bought rotisserie chicken to save time.
  • You can adjust the creaminess by using more or less cream based on your preference.

Variation

You can add different vegetables like spinach or mushrooms to this casserole for added nutrition and flavor. Alternatively, you might replace orzo with another type of pasta if preferred.

FAQs

1. Can I use different types of cheese?
Yes, you can play around with different cheeses like cheddar or gouda for a unique taste.

2. Is this dish freezer-friendly?
Yes, you can freeze the casserole before or after baking. Just make sure to store it in a freezer-safe container.

3. How long does it take to make this casserole?
The total time is about 45 minutes, including prep and cooking time, making it a quick meal option for busy days.

Print
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French Onion Chicken Orzo Casserole

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A comforting dish full of flavor, combining caramelized onions, tender chicken, creamy orzo, and layers of cheese, perfect for family dinners or gatherings.

Ingredients

Scale
  • 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

  1. In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add 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.
  2. Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
  3. Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  4. Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
  5. 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 on top.
  6. Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Feel free to adjust the creaminess by using more or less cream. Can add different vegetables like spinach or mushrooms for extra nutrition.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: casserole, chicken, orzo, comfort food, family meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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