Can I make French Onion Chicken Orzo Casserole ahead of time?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

What kind of cheese is best for this casserole?

A combination of Gruyère and mozzarella is classic for French onion soup and works beautifully in this casserole. You can also use provolone or Swiss cheese as substitutes.

Can I use a different type of pasta instead of orzo?

Yes, you can substitute other small pasta shapes like ditalini or small shells for the orzo. Be sure to adjust the cooking time accordingly to ensure the pasta is cooked through.

How do I prevent the casserole from becoming too dry?

Ensure you have enough liquid (broth) in the casserole before baking. Covering the casserole with foil during the first half of the baking time can also help retain moisture.

French Onion Chicken Orzo Casserole: 7 Delicious Expert Tips

Name: French Onion Chicken Orzo Casserole: Easiest Weeknight Dinner
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cooked and shreddedn1 cup orzo pasta, uncookedn4 cups chicken brothn1 tablespoon olive oiln3 large yellow onions, thinly slicedn2 tablespoons buttern1 tablespoon olive oiln1 teaspoon sugarn1/2 teaspoon dried thymen1/4 cup dry sherry or dry white wine (optional)n4 cups low sodium beef brothnSalt and pepper to tasten2 cups shredded Gruyere cheese, dividedn1 cup shredded mozzarella cheese, dividedn1/2 cup grated Parmesan cheesen1/4 cup chopped fresh parsley

Description

A comforting and flavorful French Onion Chicken Orzo Casserole featuring caramelized onions, tender chicken, and cheesy goodness.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cooked and shreddedn1 cup orzo pasta, uncookedn4 cups chicken brothn1 tablespoon olive oiln3 large yellow onions, thinly slicedn2 tablespoons buttern1 tablespoon olive oiln1 teaspoon sugarn1/2 teaspoon dried thymen1/4 cup dry sherry or dry white wine (optional)n4 cups low sodium beef brothnSalt and pepper to tasten2 cups shredded Gruyere cheese, dividedn1 cup shredded mozzarella cheese, dividedn1/2 cup grated Parmesan cheesen1/4 cup chopped fresh parsley

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Instructions

In a large pot, bring chicken broth to a boil. Add the orzo, reduce heat, and simmer for 8 to 10 minutes, or until the orzo is cooked al dente and most of the liquid is absorbed. Drain any excess liquid.nMelt butter and olive oil in a large skillet over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 25 to 30 minutes, or until the onions are deeply caramelized and golden brown.nIf using, pour in the sherry or wine and scrape up any browned bits from the bottom of the skillet. Cook for 1 minute, then add the beef broth and thyme. Bring to a simmer and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.nIn a large bowl, combine the cooked orzo, shredded chicken, and caramelized onion mixture. Mix well to combine.nGrease a 9×13 inch casserole dish. Pour half of the orzo mixture into the dish. Sprinkle with 1 cup of Gruyere cheese and 1/2 cup of mozzarella cheese. Top with the remaining orzo mixture, then sprinkle with the remaining Gruyere, mozzarella, and Parmesan cheeses.nPreheat oven to 350°F (175°C). Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.nRemove from the oven and let cool for a few minutes before serving. Garnish with fresh chopped parsley.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 550
Sugar: 10g
Sodium: 500mg
Fat: 30g
Saturated Fat: 15g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 150mg