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French Onion Chicken Orzo Casserole

A savory, oven-baked one-dish meal layering caramelized onions, chicken, tender orzo, and melty cheese for a comforting and family-friendly dinner.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine - optional but recommended
  • 4 cups low-sodium chicken broth
  • 1 cup dry orzo
  • 2 cups cooked shredded chicken
  • 1 cup heavy cream
  • 1 cup shredded Gruyere or Swiss cheese, plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Preparation
  1. Caramelize the onions: Heat the olive oil and butter in a large skillet over medium-low heat. Add sliced onions, salt, and thyme. Stir occasionally for 20-30 minutes until deep golden and sweet.
  2. Build the base: Add garlic and cook for 30 seconds until fragrant. Deglaze with the white wine if using, letting it reduce by half. Stir in the Worcestershire and Dijon.
  3. Add orzo and liquid: Pour in the chicken broth and bring to a simmer. Stir in the orzo and simmer for 6-8 minutes until the orzo is just shy of al dente.
  4. Combine with chicken and cream: Remove from heat and stir in the shredded chicken, heavy cream, Gruyere, and Parmesan. Adjust seasoning with salt and pepper.
  5. Transfer and top: Spoon the mixture into a buttered 9x13 baking dish. Top with additional shredded cheese and a few dots of butter for browning.
  6. Bake: Preheat your oven to 375°F (190°C). Bake uncovered for 18-22 minutes until bubbly and golden on top.
  7. Rest and garnish: Let the casserole rest for 5-10 minutes before serving to set. Garnish with chopped parsley.

Notes

Caramelize onions low and slow to avoid burning. Use a good-quality chicken stock for best flavor. This casserole can be made ahead of time and refrigerated for up to 24 hours.