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–+ servings

French Onion Chicken Orzo Casserole

Sweet caramelized onions, tender orzo, shredded chicken, and a melty Gruyère crust in one skillet. French onion soup flavor made into a cozy dinner.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 730
Ingredients Method Nutrition Notes

Ingredients
  

Onion Base
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 large yellow onions thinly sliced, about 1.5 pounds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
Casserole
  • 3 cloves garlic minced
  • 1 cup dry white wine such as Napa Valley Sauvignon Blanc
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup dried orzo
  • 2 cups shredded cooked chicken from a rotisserie chicken
  • 2 teaspoons Dijon mustard
  • 3/4 cup shredded Gruyère cheese
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Caramelize the Onions
  1. Preheat the oven to 375°F.
  2. Melt the butter with the olive oil over medium-high heat. Add the sliced onions, salt, pepper, and thyme. Cook, stirring every couple of minutes, for 10 minutes until the onions are deeply browned and jammy. If they start to scorch, add a splash of chicken broth.
  3. Stir in the garlic and cook for 1 minute until fragrant.
Bake the Casserole
  1. Pour the white wine into the skillet and scrape up any browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.
  2. Turn off the heat. Stir in the chicken broth, heavy cream, dried orzo, shredded chicken, and Dijon mustard until well combined.
  3. Cover the skillet with a lid or foil and bake for 15 minutes.
  4. Remove the skillet from the oven, uncover, and stir gently. Sprinkle the Gruyère and Parmesan evenly over the top.
  5. Return the skillet to the oven uncovered and bake for 7 more minutes, until the cheese is golden and bubbly and the orzo is tender.
  6. Let rest for 5 minutes, scatter with fresh parsley, and serve.

Nutrition

Calories: 730kcalCarbohydrates: 51gProtein: 40gFat: 35gSaturated Fat: 18gCholesterol: 101mgSodium: 750mgFiber: 3gSugar: 10g

Notes

Use leftover rotisserie chicken or poached chicken breasts to save time.
You can replace the Gruyère with Swiss, provolone, or Monterey Jack cheese.
Make the onions up to 2 days ahead and store them in the fridge, then warm them slightly before continuing.
Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating.
Do not rush caramelizing the onions; a deep golden color gives the casserole its rich French onion flavor.
Serve with a simple green salad and warm crusty bread for a complete meal.
If you prefer extra breadcrumb crunch, sprinkle buttered panko on top before the final bake.

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