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A close-up showcases the golden-brown, bubbly topping of the Cheesy French Onion Chicken Orzo Casserole, highlighting its cheesy, savory goodness.

Amazing Cheesy French Onion Chicken Orzo Casserole

This Cheesy French Onion Chicken Orzo Casserole combines the flavors of French onion soup with a creamy chicken casserole. It features caramelized onions, tender chicken, perfectly cooked orzo, and a generous topping of melted Gruyere and mozzarella cheese, creating a comforting and gourmet dish.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 large yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 1/2 cup dry white wine optional
  • 2 cups chicken broth
  • 1 lb orzo pasta
  • 6 cups chicken broth or water
  • 2 tbsp butter
  • 4 oz Gruyere cheese, shredded
  • 4 oz mozzarella cheese, shredded
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh parsley, for garnish optional

Equipment

  • Large, heavy-bottomed skillet or Dutch oven
  • Large pot
  • Colander
  • Large bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Oven

Method
 

  1. In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium heat.
  2. Add sliced onions and cook, stirring occasionally, until they are softened and deeply caramelized, about 30-45 minutes. Reduce heat if they start to brown too quickly.
  3. Stir in dried thyme and garlic powder. Season with salt and pepper to taste.
  4. If using, deglaze the pan with white wine. Scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
  5. Add 2 cups of chicken broth to the caramelized onions. Bring to a simmer and cook for 10 minutes.
  6. Remove the onion mixture from the skillet and set aside in a bowl.
  7. In the same skillet, add the chicken pieces. Brown on all sides. The chicken doesn't need to be cooked through at this stage.
  8. Return the caramelized onion mixture to the skillet with the chicken. Stir to combine.
  9. Remove from heat and set aside.
  10. While the onions and chicken are cooking, bring 6 cups of chicken broth (or water) to a boil in a large pot.
  11. Add the orzo pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
  12. Drain the orzo well. Stir in 2 tbsp butter.
  13. Preheat oven to 375°F (190°C).
  14. In a large bowl, combine the cooked orzo, chicken and onion mixture, and heavy cream. Mix well.
  15. Pour the mixture into a greased 9x13 inch baking dish.
  16. Sprinkle evenly with Gruyere and mozzarella cheese.
  17. Bake in preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  18. Let stand for 5-10 minutes before serving.
  19. Garnish with fresh parsley, if desired.

Notes

To add veggies, toss in sliced mushrooms or chopped spinach with the onions. For a spicier kick, add a pinch of red pepper flakes. You can substitute the Gruyere and mozzarella with Fontina, provolone, or Parmesan cheese. For a vegetarian version, substitute the chicken with white beans or chickpeas. You can also use leftover rotisserie chicken. The casserole can be assembled a day in advance and stored in the refrigerator; just add a few extra minutes to the baking time. Caramelized onions can also be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until heated through, or microwave in individual portions, adding a splash of chicken broth or water to keep it from drying out.