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A close-up showcases the golden-brown, bubbly top of the delicious French Onion Chicken Orzo Casserole ready to be served.

Best French Onion Chicken Orzo Casserole

This comforting casserole combines the savory flavors of French Onion Soup with tender chicken and orzo pasta. Caramelized onions, Gruyere and Parmesan cheese create a rich and satisfying dish perfect for a cozy night in.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine optional
  • 4 cups chicken broth
  • 1 cup dry orzo pasta
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • skillet
  • 9x13-inch baking dish
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Prepare the Onions: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, for 30-45 minutes, or until deeply caramelized. Reduce heat if the onions start to burn. Add minced garlic and thyme during the last 5 minutes of cooking.
  2. Deglaze the Pot: If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes until the wine has mostly evaporated.
  3. Add Broth and Orzo: Pour in the chicken broth and bring to a boil. Add the dry orzo pasta, reduce heat to low, and simmer for 10-12 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
  4. Cook the Chicken: While the orzo is cooking, in a separate skillet, sauté the chicken pieces until cooked through. Season with salt and pepper.
  5. Combine and Layer: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Add the cooked chicken to the orzo and onion mixture and stir to combine. Pour the mixture into the prepared baking dish.
  6. Add Cheese: Sprinkle the Gruyere and Parmesan cheese evenly over the top of the casserole. Dot with butter.
  7. Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  8. Rest and Serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For best results, caramelize the onions slowly and patiently. Using dry orzo is crucial to prevent a soggy casserole. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute other types of cheese, such as Swiss or provolone, for the Gruyere. For a vegetarian version, omit the chicken and add mushrooms or other vegetables.