Go Back
French Onion Chicken Orzo Casserole is a delicious and comforting dish, showcased as a featured image for the recipe article.

Easy French Onion Chicken Orzo Casserole

This comforting casserole combines the savory flavors of French onion soup with tender chicken and orzo pasta in a creamy Gruyère cheese sauce. It's an easy and delicious one-dish meal perfect for a weeknight dinner or a cozy weekend gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil, divided
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 cups shredded Gruyère cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley, for garnish optional

Equipment

  • large skillet
  • medium saucepan
  • whisk
  • 9x13-inch baking dish
  • measuring cups and spoons
  • cutting board
  • knife
  • Large bowl
  • colander

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  5. Add remaining 1 tablespoon of olive oil to the skillet.
  6. Add sliced onions and cook over medium-low heat, stirring occasionally, until deeply golden brown and caramelized, about 25-30 minutes.
  7. Add minced garlic and thyme during the last minute of cooking.
  8. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
  9. Add chicken broth to the skillet with the onions and bring to a boil.
  10. Add orzo pasta and cook until *al dente*, about 8-10 minutes. Drain the orzo and set aside.
  11. In a medium saucepan, melt butter over medium heat.
  12. Whisk in flour and cook for 1-2 minutes, creating a roux.
  13. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 3-5 minutes.
  14. Remove from heat and stir in salt, pepper, and nutmeg.
  15. Add 1 1/2 cups of Gruyère cheese and stir until melted and smooth.
  16. In a large bowl, combine the cooked chicken, caramelized onions, cooked orzo, and cheese sauce. Stir well to combine.
  17. Pour the mixture into a greased 9x13 inch baking dish.
  18. Sprinkle with remaining 1/2 cup Gruyère cheese and Parmesan cheese.
  19. Bake for 20-25 minutes, or until bubbly and golden brown.
  20. Let the casserole rest for 5-10 minutes before serving.
  21. Garnish with chopped fresh parsley, if desired.

Notes

For best results, caramelize the onions slowly over low heat. Undercook the orzo slightly to prevent it from becoming mushy in the 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 mozzarella, for the Gruyère. For a vegetarian option, omit the chicken and add sautéed mushrooms or other vegetables.