Description
This French Onion Chicken Orzo Casserole is a comforting blend of caramelized onions, tender chicken, and creamy orzo pasta, all topped with a luscious cheese crust. It's easy to make and perfect for family meals.
Ingredients
2 tablespoons Olive Oil
3 large Yellow Onions, thinly sliced (about 6–7 cups)
2 tablespoons Unsalted Butter
2 cloves Garlic, minced
1 teaspoon Fresh Thyme leaves, chopped (or 1/2 teaspoon dried)
4 cups Low-sodium Chicken Broth
1 cup Heavy Cream
1 teaspoon Dijon Mustard
1 teaspoon Soy Sauce
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
1 1/2 cups Uncooked Orzo Pasta
2 cups Cooked Chicken, shredded or diced (about 1 pound boneless, skinless chicken breasts or thighs)
1 1/2 cups Shredded Gruyère Cheese, divided
1 cup Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
2 tablespoons Fresh Parsley, chopped, for garnish (optional)
Instructions
- Caramelize the Onions: Heat olive oil in a large oven-safe Dutch oven or a large, deep skillet over medium-low heat. Add the thinly sliced onions. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and very soft
- Build the Flavor Base: Add butter to the caramelized onions and let it melt. Stir in the minced garlic and chopped fresh thyme. Cook for another 1-2 minutes until fragrant
- Deglaze and Simmer: Pour in the chicken broth, heavy cream, Dijon mustard, and soy sauce. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper
- Add Orzo and Chicken: Stir in the uncooked orzo pasta and the cooked, shredded chicken. Make sure the orzo is submerged in the liquid
- Cheese Time: Remove the pan from the heat. Stir in 1 cup of Gruyère cheese, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese until melted and well combined
- Transfer and Top: If your skillet isn't oven-safe or large enough, transfer the mixture to a 9×13 inch baking dish. Evenly spread the remaining 1/2 cup Gruyère, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese over the top
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the orzo is tender and the cheese topping is golden brown and melted
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley if desired
Notes
Caramelizing the onions properly is crucial for the flavor.
Using cooked chicken saves time.
Don't rush the baking time, as orzo absorbs a lot of liquid.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg