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French Onion Chicken Orzo Casserole

A comforting casserole featuring deep, caramelized onion flavors, tender chicken, and creamy melted cheese, perfect for busy weeknights and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Boneless, skinless chicken breasts Shredded or cubed for even, juicy bites.
  • 1.5 cups Orzo Cooks faster than pasta and hugs the sauce beautifully.
  • 3 large Yellow onions Thinly sliced and slowly caramelized to build the whole dish’s soul.
  • 3 cloves Garlic Minced, for warmth and aroma.
  • 3 cups Chicken broth Adds savory depth and cooks the orzo.
  • 0.5 cup Dry white wine Optional ingredient that brightens the caramelized flavor.
  • 2 tablespoons Olive oil For sautéing onions.
  • 2 tablespoons Butter Helps the onions caramelize and taste silky.
  • 1 teaspoon Thyme Dried or a few sprigs of fresh - classic French onion pairing.
  • 1.5 cups Swiss or Gruyere cheese Grated, melts into a creamy, golden blanket.
  • 0.25 cup Parmesan Grated, finishes with salty, nutty notes.
  • to taste Salt and freshly ground black pepper Taste as you go.
  • 1 tablespoon Flour To lightly thicken the sauce (optional).
  • Nutritional yeast Adds cheesy flavor without dairy if needed.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly oil a 9x13 casserole dish.
  2. In a wide skillet over medium heat, melt butter with olive oil. Add the sliced onions and a pinch of salt. Stir every few minutes while they caramelize, for about 20–25 minutes.
  3. Add garlic and thyme to the onions for the last minute, then sprinkle in the flour, if using, to thicken slightly. Stir to combine.
  4. Deglaze the pan with white wine (if using) and let it reduce for 1–2 minutes. Add chicken broth and bring to a simmer.
  5. Stir in the orzo and cook uncovered for about 6–8 minutes until it is just shy of tender. Mix in shredded chicken, half the Swiss or Gruyere, and season to taste.
  6. Transfer the mixture to the prepared casserole dish. Top with remaining cheese and a sprinkle of Parmesan.
  7. Bake uncovered for 12–15 minutes until bubbly and browned on top. Let rest for 5 minutes before serving.

Notes

Serve with a simple arugula salad dressed with lemon and olive oil, or a crusty baguette. For a richer version, stir in crème fraîche or cream cheese before baking. Make it gluten-free with a suitable pasta substitute.