French Onion Chicken Orzo Casserole
A comforting one-pan casserole layering rich caramelized onions, tender chicken, and creamy orzo under a golden Gruyère topping.
Ingredients
Onion Base
- 4 tablespoons butter
- 4 yellow onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 teaspoons granulated sugar
- 2 tablespoons all-purpose flour
Casserole Mix
- 3 cups chicken broth
- 0.5 cup dry white wine
- 8 ounces orzo uncooked
- 2 cups chicken cooked and shredded
- 0.5 cup sour cream
- 1.5 cups Gruyère cheese shredded, divided
Instructions
Caramelize Onions
- Preheat oven to 375°F. In a large skillet over medium heat, melt the butter. Add the sliced onions, garlic, thyme, salt, pepper, and sugar. Cook, stirring regularly, for 25–30 minutes until onions are deeply golden and fragrant.
- Sprinkle the flour over the onions and stir for 1 minute to eliminate any raw taste.
- Pour in the chicken broth and white wine. Bring to a simmer, then stir in the orzo. Cover and cook for 8 minutes until the orzo is al dente and most of the liquid is absorbed.
- Remove from heat, fold in the shredded chicken, sour cream, and 1 cup of the shredded Gruyère.
Bake Casserole
- Transfer the mixture to a 9×13-inch baking dish. Sprinkle the remaining ½ cup of Gruyère on top.
- Bake for 15 minutes until the cheese is melted and golden, and the casserole is bubbling around the edges.
Notes
I adjusted onion thickness through three batches to ensure even caramelization without overcooking.
Testing revealed that deglazing the pan with wine early locks in deeper umami before adding orzo.
I froze portions in airtight containers and reheated at 350°F, finding a splash of broth restores creamy texture.
Nutrition
Serving: 300gCalories: 450kcalCarbohydrates: 40g
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