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French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole: Comfort in Every Bite

A delightful French Onion Chicken Orzo Casserole that combines creamy orzo and tender chicken, bringing comfort and flavor to your dining table.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Boneless Chicken Thighs/Breasts Consider substituting with shredded rotisserie chicken for ease.
  • 2 large Yellow Onions Essential for caramelization.
  • 1 cup Orzo Pasta Absorbs the flavors.
  • 2 cups Beef Broth Chicken broth can be used.
  • 1 cup Gruyère Cheese Can swap with Swiss or mozzarella.
  • 2 tablespoons Butter For caramelizing onions.
  • 1 tablespoon Olive Oil For caramelizing onions.
  • 2 cloves Garlic Minced.
  • 1 cup Heavy Cream Half-and-half can be used.
  • 1 teaspoon Fresh Thyme Dried thyme is a substitute.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
Optional Variations
  • 1 cup Sautéed Mushrooms and Spinach For a vegetarian twist.
  • 1 cup Chopped Cooked Bacon For a smoky addition.
  • 1 teaspoon Crushed Red Pepper Flakes or Jalapeño For a spicy kick.
  • Gluten-Free Pasta Alternatives For gluten-free option.
  • 1 cup Cauliflower Rice For a low-carb alternative.

Equipment

  • skillet
  • Baking dish
  • spoon
  • knife

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Add 2 large sliced yellow onions and cook for 30-40 minutes until golden brown. In the last minute, add 2 minced garlic cloves.
  2. In another skillet, heat over medium-high heat. Season 1 pound of boneless chicken with salt and black pepper. Brown each side for about 4-5 minutes.
  3. Once the onions are ready, pour 2 cups of beef broth into the skillet and scrape up the browned bits. Stir in 1 cup of uncooked orzo pasta, 1 cup of heavy cream, and 1 teaspoon of fresh thyme. Add the browned chicken, simmer for 5-7 minutes.
  4. Preheat your oven to 375°F (190°C). Transfer the orzo and chicken mixture to a baking dish, mix in half of the Gruyère cheese, and sprinkle the remaining on top. Bake for 20-25 minutes.
  5. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to four days. Reheat as needed. Can be prepared ahead of time and refrigerated before baking.

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