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French Onion Chicken Orzo Casserole featured image shows a bubbly, golden-brown casserole dish filled with creamy orzo pasta, chicken, and caramelized onions.
Lady Maria

Amazing French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole combines the comforting flavors of French onion soup with tender chicken and orzo pasta. It's topped with Gruyere and Parmesan cheese, creating a rich and satisfying dish that's perfect for a weeknight dinner or special occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound orzo pasta
  • 2 large chicken breasts, cooked and shredded about 3 cups
  • 3 large yellow onions, thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish, optional

Equipment

  • Large skillet or Dutch oven
  • measuring cups and spoons
  • Cutting board
  • knife
  • Large bowl
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Peel and thinly slice the onions.
  3. In a large skillet or Dutch oven, melt the butter and olive oil over medium-low heat.
  4. Add the onions and a pinch of salt. Cook, stirring occasionally, for about 30-45 minutes, or until they are a deep golden brown and very soft. Add minced garlic during the last minute.
  5. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes until it's mostly evaporated.
  6. Remove the onions from the skillet and set aside.
  7. While the onions are caramelizing, cook the orzo according to package directions. Drain the orzo and set aside.
  8. In the same skillet or Dutch oven, pour in the chicken broth.
  9. Add the thyme and bay leaf. Bring to a simmer over medium heat.
  10. Simmer for about 10 minutes, allowing the broth to reduce slightly and the flavors to meld.
  11. Remove the bay leaf.
  12. Stir in the heavy cream and bring back to a simmer.
  13. Season with salt and pepper to taste.
  14. In a large bowl, combine the cooked orzo, caramelized onions, shredded chicken, and creamy sauce. Mix well.
  15. Pour the mixture into a greased 9x13 inch baking dish.
  16. Top with the shredded Gruyere cheese and grated Parmesan cheese.
  17. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
  18. Let the casserole rest for a few minutes before serving.
  19. Garnish with fresh parsley, if desired.

Notes

Don't rush the onions – caramelizing them is key to the flavor. Use good quality Gruyere and Parmesan cheese. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours, adding a few extra minutes to the baking time. Use rotisserie chicken to save time. A splash of sherry vinegar at the end of caramelizing the onions can add depth of flavor. Toast bread crumbs for extra texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. For a vegetarian version, omit the chicken and add sauteed mushrooms or other vegetables. You can use other pasta shapes if you don't have orzo.