French Onion Chicken Orzo Casserole
A cozy and rich casserole featuring orzo pasta, succulent chicken, caramelized onions, and melted Swiss cheese, perfect for any weeknight meal.
Ingredients
Pasta
- 2 cups orzo pasta The tiny rice-shaped pasta soaks up delicious flavor.
Protein
- 1 pound chicken breast Boneless, skinless chicken thighs can be used for a richer taste.
Vegetables
- 2 large onions Caramelized to perfection. Shallots can be swapped for a subtler flavor.
Liquids
- 4 cups chicken broth Homemade is best for depth, but store-bought works too.
- 1 cup sour cream Can substitute with Greek yogurt for a healthier option.
Cheese
- 2 cups shredded Swiss cheese Gruyere is a delightful alternative.
Herbs and Spices
- 1 to taste fresh thyme or parsley Dried herbs can also be used.
- to taste salt and pepper Season at each step for maximum flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet over medium heat, melt a tablespoon of butter and add the sliced onions with a pinch of salt. Cook, stirring frequently until they are soft and caramelized, about 15 minutes.
- Season your chicken breast with salt and pepper. In another pan, sear the chicken over medium-high heat for about 5 minutes on each side until golden brown.
Assembly
- In a large bowl, mix the cooked orzo, caramelized onions, chicken broth, sour cream, and half of the Swiss cheese. Stir until well combined.
- Place the seasoned chicken at the bottom of a greased baking dish. Pour the orzo mixture evenly over the chicken. Top with the remaining Swiss cheese.
Baking
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Serving
- Sprinkle with fresh thyme or parsley before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer bags. Reheat in the oven at 350°F (175°C) covered with foil or microwave individual portions.