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French Onion Chicken Orzo Casserole
Ingredients
- 1 pound chicken breasts, cooked and shredded
- 8 ounces orzo pasta
- 2 large onions, thinly sliced
- 3 cups chicken broth
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 15-20 minutes.
Stir in garlic and thyme; cook for another minute.
In a large bowl, combine cooked chicken, orzo, caramelized onions, chicken broth, salt, black pepper, red pepper flakes, and balsamic vinegar.
Transfer mixture to a greased 9x13 inch casserole dish. Cover with aluminum foil.
Bake for 25 minutes. Remove foil, sprinkle cheese on top, and bake for an additional 15 minutes or until cheese is bubbly and golden.
Remove from oven and let it cool slightly before serving.
Kitchen Tools
- Large skillet
- 9x13 inch casserole dish
- Wooden spoon
- Sharp knife
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
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Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble it a day before and refrigerate it. Just bake it when you're ready.
You can use Swiss cheese or mozzarella as alternatives.
Absolutely! This casserole stores well and makes for great leftovers.
Yes, feel free to add any vegetables such as bell peppers or zucchini.
Keep them in an airtight container in the fridge for up to 3 days.
A simple side salad or roasted vegetables would complement this dish well.
No, you should cook the chicken beforehand to ensure it's fully cooked.