Orzo was invented in 1958 to mimic rice grains but accidentally became Greece's most exported pasta shape.
Chicken Sausage French Onion Orzo Bake
Indulge in a delightful Chicken Sausage French Onion Orzo Bake, a cozy dish that combines savory chicken sausage and rich caramelized onions with tender orzo for a comforting meal. This creamy, baked goodness comes together effortlessly, making it the ultimate choice for those hectic weeknights when you crave something satisfying yet simple. Get ready to impress your taste buds with every delicious bite!
Prep
15
min
Cook
45
min
Serves
6
people
Level
beginner
The Story
This unholy matrimal between French onion soup and Italian orzo is pure 1980s American suburbia—when convenience-obsessed housewives discovered that packet French onion dip could transform boring pasta into something that fooled dinner guests into thinking you'd actually spent hours caramelizing onions instead of ripping open a Lipton's envelope like some culinary magician with a microwave.
Regional Twist
In Wisconsin's dairy belt, they swap the chicken sausage for bratwurst and add a full cup of aged cheddar, turning this into proper Midwestern comfort food that'll stick to your ribs through a Green Bay winter.
📝 Ingredients
Shopping List
- 12 ounces (340 g) chicken sausage
- 0.75-1 cup (177 ml) french onion dip
- 8 ounces (227 g) mushrooms
- 1 lb (454 g) orzo pasta
- 1 cup (237 ml) peas
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
- garlic (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Add the orzo, mushrooms, and peas to a casserole dish. Drizzle with olive oil and add garlic, salt, and pepper.
- 3
Add the chicken sausage and place French onion dip in the center of the dish.
- 4
Pour the broth over everything.
- 5
Bake for 30 minutes covered, mix, then uncover and bake for another 15 minutes.
- 6
Mix one more time, let sit for a few minutes, and enjoy!
💡 Pro Tips
- ✓Toast the orzo in a dry pan for 3-4 minutes until golden before adding to the casserole dish because the Maillard reaction creates nutty flavors that won't develop during the covered baking phase.technique3-4 minutes
- ✓Use a 2:1 ratio of chicken broth to orzo by volume (approximately 2 cups broth per 1 cup orzo) because orzo absorbs liquid differently than rice and needs extra moisture to prevent drying during the 45-minute total bake time.ingredient2:1 ratio
- ✓Add frozen peas only in the final 15 minutes of uncovered baking because their cellular structure breaks down at temperatures above 185°F, turning them mushy if cooked for the full 45 minutes.timing185°F threshold
- ✓Slice mushrooms to exactly 1/4-inch thickness so they release moisture at the same rate as the orzo absorbs it, preventing both soggy pasta and dried mushrooms during the covered baking phase.technique1/4-inch thickness
- ✓Let the casserole rest for 8-10 minutes after final mixing because the starches need time to fully hydrate and thicken the remaining liquid into a creamy consistency rather than loose broth.timing8-10 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
6
people
Level
beginner
Share this recipe
Orzo was invented in 1958 to mimic rice grains but accidentally became Greece's most exported pasta shape.
Chicken Sausage French Onion Orzo Bake
Indulge in a delightful Chicken Sausage French Onion Orzo Bake, a cozy dish that combines savory chicken sausage and rich caramelized onions with tender orzo for a comforting meal. This creamy, baked goodness comes together effortlessly, making it the ultimate choice for those hectic weeknights when you crave something satisfying yet simple. Get ready to impress your taste buds with every delicious bite!
The Story
This unholy matrimal between French onion soup and Italian orzo is pure 1980s American suburbia—when convenience-obsessed housewives discovered that packet French onion dip could transform boring pasta into something that fooled dinner guests into thinking you'd actually spent hours caramelizing onions instead of ripping open a Lipton's envelope like some culinary magician with a microwave.
Regional Twist
In Wisconsin's dairy belt, they swap the chicken sausage for bratwurst and add a full cup of aged cheddar, turning this into proper Midwestern comfort food that'll stick to your ribs through a Green Bay winter.
📝 Ingredients
Shopping List
- 12 ounces (340 g) chicken sausage
- 0.75-1 cup (177 ml) french onion dip
- 8 ounces (227 g) mushrooms
- 1 lb (454 g) orzo pasta
- 1 cup (237 ml) peas
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
- garlic (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Add the orzo, mushrooms, and peas to a casserole dish. Drizzle with olive oil and add garlic, salt, and pepper.
- 3
Add the chicken sausage and place French onion dip in the center of the dish.
- 4
Pour the broth over everything.
- 5
Bake for 30 minutes covered, mix, then uncover and bake for another 15 minutes.
- 6
Mix one more time, let sit for a few minutes, and enjoy!
💡 Pro Tips
- ✓Toast the orzo in a dry pan for 3-4 minutes until golden before adding to the casserole dish because the Maillard reaction creates nutty flavors that won't develop during the covered baking phase.technique3-4 minutes
- ✓Use a 2:1 ratio of chicken broth to orzo by volume (approximately 2 cups broth per 1 cup orzo) because orzo absorbs liquid differently than rice and needs extra moisture to prevent drying during the 45-minute total bake time.ingredient2:1 ratio
- ✓Add frozen peas only in the final 15 minutes of uncovered baking because their cellular structure breaks down at temperatures above 185°F, turning them mushy if cooked for the full 45 minutes.timing185°F threshold
- ✓Slice mushrooms to exactly 1/4-inch thickness so they release moisture at the same rate as the orzo absorbs it, preventing both soggy pasta and dried mushrooms during the covered baking phase.technique1/4-inch thickness
- ✓Let the casserole rest for 8-10 minutes after final mixing because the starches need time to fully hydrate and thicken the remaining liquid into a creamy consistency rather than loose broth.timing8-10 minutes