Description
This comforting French Onion Chicken Orzo casserole combines tender chicken, creamy French onion dip, cheddar cheese, and crispy fried onions baked to bubbly perfection. It’s a hearty, easy-to-make one-dish meal that blends savory flavors and delightful textures, perfect for family dinners or gatherings.
Ingredients
Scale
Soup and Dip
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream French onion dip
Liquids and Seasonings
- 2½ cups chicken stock
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and pepper to taste
Main Components
- 1 (16-oz) package orzo pasta (uncooked)
- 3 cups cooked chopped chicken
- 3 cups shredded cheddar cheese, divided
- 1 (6-oz) can French’s crispy fried onions, divided
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside for later use.
- Mix Ingredients: In a large bowl, combine the cream of chicken soup, French onion dip, chicken stock, 1½ cups of shredded cheddar cheese, onion powder, and garlic powder. Add half of the French’s crispy fried onions and stir everything to blend well. Season with salt and black pepper according to your taste.
- Assemble in Baking Dish: Pour the prepared chicken and orzo mixture into the greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining 1½ cups shredded cheddar cheese and the remaining crispy fried onions evenly over the top. Cover the dish tightly with aluminum foil.
- Bake the Casserole: Place the covered casserole in the preheated oven and bake for 25 minutes. After this, remove the foil and continue baking uncovered for an additional 10-15 minutes until the cheese is fully melted and the casserole is bubbly and golden on top.
Notes
- Make sure the chicken is fully cooked before adding to the casserole for safe consumption.
- You can substitute cooked rotisserie chicken for convenience.
- For a lower sodium version, use low-sodium chicken stock and reduced-salt soup and dip.
- This dish can be prepared a day ahead; just cover and refrigerate before baking.
- Allow the casserole to rest for 5 minutes after baking for easier serving.
