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A close-up shot of a delicious French Onion Chicken Orzo Casserole, baked to golden perfection and ready to serve as a comforting meal.
Lady Maria

BEST FRENCH ONION CHICKEN ORZO CASSEROLE

This French Onion Chicken Orzo Casserole brings the comforting flavors of French onion soup to a hearty and satisfying casserole. It combines tender chicken, cheesy goodness, and flavorful orzo pasta with caramelized onions for a family-friendly meal that's easy to make and perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and shredded chicken
  • 1 pound dried orzo pasta
  • 3 large yellow onions, sliced
  • 2-3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 1/4 cup dry sherry or white wine optional
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 bay leaf
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded mozzarella cheese
  • Salt to taste
  • Pepper to taste
  • Fresh parsley or thyme for garnish optional

Equipment

  • Large skillet or Dutch oven
  • Large Pot
  • Colander
  • 9x13 inch baking dish
  • Large bowl
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook orzo pasta according to package directions. Drain well and set aside.
  3. Melt butter and olive oil in a large skillet or Dutch oven over medium-low heat.
  4. Add sliced onions and cook, stirring occasionally, until softened and golden brown (30-45 minutes).
  5. Add minced garlic and cook for another minute until fragrant.
  6. If using, deglaze the pan with dry sherry or white wine. Scrape up any browned bits from the bottom of the pan.
  7. Pour in beef broth, add thyme and bay leaf, and bring to a simmer.
  8. Reduce the heat and let simmer for 10-15 minutes to allow the flavors to meld.
  9. Remove the bay leaf.
  10. In a large bowl, combine the cooked orzo, shredded chicken, and caramelized onion mixture.
  11. Season with salt and pepper to taste.
  12. Pour the mixture into a greased 9x13 inch baking dish.
  13. Top with shredded Gruyere and mozzarella cheese.
  14. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  15. If the cheese starts to brown too quickly, cover the casserole loosely with foil.
  16. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or thyme, if desired.

Notes

Don't rush caramelizing the onions; low and slow is key. Use good quality Gruyere cheese for authentic flavor. You can assemble the casserole ahead of time and bake later. For a spicy kick, add a pinch of red pepper flakes. Customize with mushrooms or other vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Freezing is possible, but the orzo texture may change.