French Onion Chicken Orzo Casserole
A cozy and comforting casserole featuring caramelized onions, chicken, and orzo pasta, topped with melted Gruyere or Swiss cheese.
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Use rotisserie chicken to save time.
- 2 tablespoons olive oil Or butter for deeper richness.
- 4 large yellow onions, thinly sliced Take time to caramelize for best flavor.
- 3 cloves garlic, minced Or use 1 teaspoon garlic powder in a pinch.
- 1 cup orzo pasta, uncooked Or swap for small pasta like ditalini.
- 2 tablespoons all-purpose flour Helps thicken the oniony sauce; use cornstarch slurry for gluten-free.
- 2 cups low-sodium chicken broth For a lighter option, use a mix of broth and white wine.
- 1 cup milk or half and half Use Greek yogurt instead of sour cream for a tangy, lighter finish.
- 1 cup shredded Gruyere or Swiss cheese Cheddar is a good substitute for a sharper flavor.
- 1/2 cup sour cream Or plain Greek yogurt.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves Rosemary also plays nicely.
- Salt and freshly cracked black pepper, to taste
- 1/2 cup frozen peas or chopped mushrooms (optional) Add for color and nutrition.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 30 minutes.
- Add the minced garlic to the onions for the last 2 minutes, stirring until fragrant.
- Push the onions to the side of the skillet. Add the chicken pieces and season with salt, pepper, and thyme. Sear until lightly golden but not fully cooked, about 4–5 minutes.
- Sprinkle the flour over the onion and chicken mixture, stirring to coat. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth and milk, stirring constantly. The sauce will thicken as it warms.
- Stir in the uncooked orzo and any optional vegetables. Bring the mixture to a gentle simmer, then remove from heat.
- Stir in the sour cream and half of the shredded cheese until smooth. Taste and adjust seasoning.
- Transfer everything to the prepared baking dish. Sprinkle the remaining cheese over the top in an even layer.
- Bake for 20–25 minutes, until the orzo is tender, the casserole is bubbly, and the cheese is molten and golden.
- Let rest 5 minutes before serving so the casserole sets slightly, then scoop out warm, cheesy portions and enjoy.
Notes
Patience with onions pays off—low and slow caramelizing builds the base flavor. Use a mix of milk and broth for a silky sauce. Toast the orzo for a nuttier flavor. Let the casserole rest after baking to avoid a soupy texture. Adjust seasoning in layers.