French Onion Chicken Orzo Casserole
This French Onion Chicken Orzo Casserole transforms the classic French onion soup into a hearty and comforting meal. Tender chicken and perfectly cooked orzo are coated in a rich, creamy sauce bursting with caramelized onions and topped with a bubbly Gruyère and Parmesan cheese crust. It's an unforgettable dish that's sure to impress.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- 9x13 inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil for chicken
- 1 tsp salt for chicken
- ½ tsp black pepper for chicken
- ½ tsp garlic powder for chicken
- ¼ tsp onion powder for chicken
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil for onions
- ½ tsp salt for onions
- ¼ tsp sugar optional, for onions
- 1 lb orzo pasta
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup dry white wine optional
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp salt or to taste, for sauce
- ¼ tsp black pepper for sauce
- 1 cup shredded Gruyère cheese, divided
- ½ cup shredded Parmesan cheese, divided
- 2 tbsp chopped fresh parsley, for garnish optional
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the orzo and cook according to package directions, until al dente.
- Drain the orzo and set aside.
- In a large skillet or Dutch oven, melt the butter and olive oil over medium-low heat.
- Add the sliced onions and salt. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and caramelized. If the onions start to stick to the pan, add a tablespoon of water or broth and scrape up any browned bits from the bottom.
- Stir in the sugar (if using) during the last 5 minutes of cooking.
- Remove the onions from the skillet and set aside.
- In the same skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces and season with salt, pepper, garlic powder, and onion powder.
- Cook until the chicken is cooked through and lightly browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the white wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Cook for 2-3 minutes, or until the wine has reduced slightly.
- Stir in the heavy cream, Worcestershire sauce, thyme, salt, and pepper.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked orzo, caramelized onions, cooked chicken, and creamy sauce. Stir well to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining Gruyère and Parmesan cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with chopped fresh parsley (if using).
Notes
For richer flavor, use homemade chicken broth. If the sauce is too thin, simmer for a few more minutes or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). To prevent the casserole from drying out, add a splash of chicken broth or cream before serving. Variations: Add sautéed mushrooms, spinach, or asparagus. Add a pinch of red pepper flakes for heat. Experiment with different cheeses like Asiago or provolone. Store leftovers in an airtight container in the refrigerator for up to 3 days.