Go Back

French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole with deeply caramelized onions, creamy orzo, and a golden Gruyère top. Made by simmering orzo in broth and wine, melting cream cheese into a silky sauce, then baking until the cheese is browned and bubbly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice before cooking.
Onions and aromatics
  • 2 onions Thinly slice for caramelizing.
  • 4 garlic Minced.
  • 1 tsp dried thyme Use dried thyme as written.
Pasta and liquids
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup beef broth Use for simmering and baking.
  • 1 cup dry white wine Adds flavor while cooking onions and sauce.
  • 1 tbsp Worcestershire sauce Stir in with broth.
Cheese and dairy
  • 8 oz cream cheese Cubed so it melts smoothly.
  • 3 tbsp unsalted butter For caramelizing onions.
  • 2 cup Gruyere cheese Shredded for topping.
Garnish and seasoning
  • fresh thyme For garnish after baking.
  • salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and caramelize
  1. Preheat the oven to 375F.
  2. Melt the butter in a large oven-safe skillet over medium heat, then add the onions and cook 30-35 minutes until deeply caramelized, stirring as needed so they brown evenly.
Build the sauce
  1. Add the garlic and dried thyme and cook 2 minutes, until fragrant.
  2. Pour in the white wine and cook 2 more minutes to reduce slightly.
  3. Add the beef broth, Worcestershire sauce, uncooked orzo, and diced chicken, then stir until the orzo is evenly distributed.
  4. Bring to a simmer, then stir in the cubed cream cheese until fully melted and the mixture looks creamy.
  5. Season with salt and pepper to taste, then scatter the shredded Gruyère over the top in an even layer.
Bake
  1. Bake 25-30 minutes, until the orzo is cooked through, the chicken is done, and the cheese is golden and bubbling with browned spots along the surface.

Notes

For best caramelization, give the onions 30-35 minutes undisturbed enough to brown, then stir to prevent burning. Store leftovers in the fridge up to 3 days; reheat covered until hot throughout. Freezing is not recommended because the orzo texture can soften after thawing. Dietary swap: use gluten-free orzo to make this casserole gluten-free (check broth for gluten as well).