French Onion Chicken Orzo Casserole
A cozy, flavor-packed casserole featuring caramelized onions, tender chicken, and nutty orzo, all bound in a savory, cheesy sauce.
Ingredients
For the Casserole
- 2 tablespoons olive oil for caramelizing the onions
- 4 large yellow onions, thinly sliced they caramelize down to sweet, golden bliss
- 2 cloves garlic, minced brightens the savory base
- 1.5 cups orzo quick-cooking, pasta-shaped rice
- 2 cups cooked chicken, shredded or cubed leftovers or rotisserie chicken work beautifully
- 3 cups low-sodium chicken broth keeps the casserole moist
- 1 cup milk or unsweetened dairy alternative adds creaminess without heaviness
- 1 cup grated Gruyère or Swiss cheese melts into a silky topping
- 2 teaspoons Worcestershire sauce gives that classic French onion tang
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme aromatic and grounding
- Salt and freshly ground black pepper to taste
- 1/2 cup frozen peas or chopped spinach optional for a green, healthy option
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized — about 20–25 minutes.
- Add the minced garlic and thyme to the onions and cook for 1 more minute until fragrant. Stir in the Worcestershire sauce.
- In a large bowl, combine the orzo, cooked chicken, caramelized onions, chicken broth, milk, half the cheese, salt, and pepper. If using peas or spinach, fold them in now. Mix until everything is well coated.
- Pour the mixture into the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 20 minutes.
- Remove the foil and bake another 10–15 minutes until the top is golden and the orzo is tender.
- Let rest for 5–10 minutes before serving so the flavors settle and the casserole becomes scoopable.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool completely and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.