Description
This French Onion Chicken Orzo Casserole combines the deep, sweet flavors of caramelized onions with tender shredded chicken and creamy orzo pasta, finished with a golden, cheesy crust. It’s a comforting, one-pot bake ideal for a cozy dinner.
Ingredients
Scale
For the Caramelized Onions
- 2 large yellow onions, halved and thinly sliced (about 5–6 cups sliced)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp kosher salt, divided (½ tsp at start, ½ tsp later)
- ¼ tsp black pepper
- 1 tsp sugar (optional, helps promote browning)
- Optional flavor boosters:
- 1–2 tbsp dry white wine
- ½ tsp balsamic vinegar
- ½ tsp Worcestershire sauce
For the Casserole Base
- 1 ½ cups uncooked orzo
- 2 cups shredded cooked chicken (rotisserie or leftover roasted preferred)
- 2 cups beef broth
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half for lighter)
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme or 1½ tsp fresh thyme leaves
- ½ tsp onion powder
- Additional salt & pepper, to taste
Cheese Topping
- 1 ½ cups shredded Gruyère cheese
- ½ cup shredded mozzarella
- Optional: ¼ cup finely grated parmesan for browning and sharpness
Optional Garnishes
- Fresh thyme sprigs
- Parsley
- Crispy fried onions
- A drizzle of cream or dollop of sour cream
- Fresh cracked black pepper
Instructions
- Heat fat: Place the butter and olive oil in a large oven-safe skillet over medium heat. Allow the butter to melt completely and start to foam slightly, preparing the pan for caramelizing the onions.
- Add the onions: Add all sliced onions at once—they will seem excessive but will significantly reduce in volume as they cook. Sprinkle with ½ tsp salt to help draw out moisture.
- Sweat the onions (5–8 minutes): Stir occasionally as onions soften, become translucent, and release water. They should look pale and wet at this stage.
- Start caramelizing (10–20 minutes): Lower heat to medium-low. Optionally add 1 tsp sugar to speed browning. Stir every few minutes, ensuring onions brown evenly without burning.
- Develop deep color (10–15 minutes): Adjust heat as needed to prevent burning, aiming for deep golden brown, soft, jammy onions. They should be rich in color and reduced to about 1½–2 cups.
- Deglaze (optional): Add 1–2 tbsp dry white wine, ½ tsp balsamic vinegar, or ½ tsp Worcestershire sauce to dissolve browned bits stuck to the pan. Cook 1–2 minutes to reduce liquid.
- Season again: Add remaining ½ tsp salt and ¼ tsp pepper. Stir in minced garlic and cook 1 minute until fragrant.
- Toast the orzo: Add uncooked orzo to the onion mixture, stirring to coat the grains with butter and onions. Toast for 1–2 minutes until nutty aroma develops, improving texture.
- Add liquids, chicken, and seasonings: Pour in beef broth and chicken broth, stirring to loosen any stuck bits. Stir in heavy cream, fold in shredded chicken evenly, then add Worcestershire sauce, thyme, onion powder, and fresh black pepper. Taste and adjust salt.
- Bring to a simmer: Increase heat to medium-high and allow to gently simmer—bubbling softly around edges—but do not boil. Once simmering, turn off heat.
- Bake the casserole: Cover skillet tightly with lid or foil and place in preheated 400°F (205°C) oven. Bake for 18–22 minutes until orzo is tender, creamy, and liquid mostly absorbed. If still watery, bake uncovered for an additional 3–5 minutes.
- Add cheese topping (optional final step): Remove from oven, sprinkle Gruyère, mozzarella, and parmesan if using over casserole. Return to oven for 5–7 minutes until cheese melts and browns slightly.
- Garnish and serve: Let rest for a few minutes, then garnish with fresh thyme, parsley, crispy fried onions, a drizzle of cream or sour cream, and freshly cracked black pepper before serving.
Notes
- Caramelizing onions is the critical step for developing deep rich flavor—do not rush this process.
- Using rotisserie or leftover cooked chicken saves time and adds moistness.
- Beef broth intensifies the French onion flavor versus using just chicken broth.
- Toast the orzo for a nuttier flavor and improved texture that’s less mushy.
- Adjust seasoning after simmering to taste, as broths and Worcestershire add saltiness.
- If you want a lighter dish, substitute half-and-half for heavy cream.
- The optional cheese topping adds richness and a golden crust but can be omitted for a lighter version.
- Leftovers store well refrigerated for 3-4 days and reheat covered in oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Keywords: French onion, chicken casserole, orzo pasta, caramelized onions, comfort food, one-pot meal, baked pasta dish
