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French Onion Chicken Orzo Casserole featured image showcasing the delicious baked dish ready to serve.

Perfect French Onion Chicken Orzo Casserole

This French Onion Chicken Orzo Casserole transforms the classic flavors of French Onion Soup into a hearty and satisfying meal. Featuring deeply caramelized onions, tender chicken, perfectly cooked orzo, and a rich Gruyere cheese topping, it's a comforting and elevated casserole perfect for family dinners.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup orzo pasta, uncooked
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup panko breadcrumbs

Equipment

  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Small bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Stirring spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare all your ingredients: slice the onions, cut the chicken, and gather all your spices and other ingredients.
  3. Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
  4. Add the sliced onions, sugar, salt, and pepper.
  5. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and caramelized. If the onions start to stick, add a tablespoon of water to the pan and scrape up any browned bits from the bottom.
  6. Remove the caramelized onions from the skillet and set aside.
  7. In the same skillet, heat the remaining olive oil over medium-high heat.
  8. Add the chicken pieces and season with salt, pepper, garlic powder, and thyme.
  9. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Cook the chicken in batches if necessary to ensure even browning.
  10. Remove the chicken from the skillet and set aside.
  11. In the same skillet, add the uncooked orzo and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  12. Stir in the heavy cream, Parmesan cheese, and Worcestershire sauce. Cook for 2-3 minutes, or until the sauce has thickened slightly.
  13. Remove the skillet from the heat and stir in the caramelized onions and cooked chicken.
  14. Pour the orzo mixture into a greased 9x13 inch baking dish.
  15. In a small bowl, combine the Gruyere cheese, Parmesan cheese, and panko breadcrumbs.
  16. Sprinkle the cheese mixture evenly over the top of the casserole.
  17. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  18. Let the casserole rest for 5-10 minutes before serving.

Notes

Use high-quality Gruyere cheese for the best flavor. For a richer flavor, deglaze the skillet with a splash of dry white wine after cooking the onions. To make it vegetarian, skip the chicken and add sauteed mushrooms. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. 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) or microwave in individual portions.