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French Onion Chicken Orzo Casserole

A comforting one-pan casserole featuring orzo pasta, shredded chicken, rich caramelized French onion flavors, and a thick, gooey cheese sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Dinner, Main Dish
Cuisine: American, French Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Onion & Sauce Base
  • 2 large Yellow Onions thinly sliced
  • 3 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1 tsp Dried Thyme
  • 4 cups Beef Broth low sodium
  • 0.5 cup Heavy Cream for thick, gooey sauce
Casserole Filling
  • 1 lb Orzo Pasta
  • 3 cups Shredded Cooked Chicken
  • 1 tbsp Worcestershire Sauce
Topping & Garnish
  • 1.5 cups Gruyère Cheese grated (or blend for gooey pulls)
  • 1 cup Crispy Fried Onions
  • Fresh Parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven

Method
 

  1. Caramelize Onions: In a large skillet, melt butter over medium-low heat. Cook sliced onions for 20-30 minutes until deeply golden brown. Stir in garlic and thyme for the last minute. Preheat oven to 375°F (190°C).
  2. Build Sauce: Add beef broth and heavy cream to the skillet. Bring to a simmer, scraping up browned bits. Stir in Worcestershire. The mixture should be a heavy, thick liquid.
  3. Cook Orzo: Add orzo pasta and chicken to the sauce. Simmer gently for 8-10 minutes, stirring frequently until orzo is al dente and the sauce has become thick and viscous.
  4. Assemble: Transfer the thick, gooey orzo mixture to a greased 9x13-inch baking dish.
  5. Bake: Sprinkle half of the grated cheese over the orzo, mix, then top with the remaining cheese. Bake for 15 minutes, or until bubbly and cheese is melted.
  6. Finish: Remove from the oven, top with crispy fried onions, and return to the oven for 5 minutes.
  7. Serve: Let casserole rest 5-10 minutes to allow the thick sauce to set. Garnish with parsley and serve hot, enjoying the gooey cheese pulls!

Notes

Do not skip the slow caramelization of the onions, as this provides the crucial French Onion flavor. Using a blend of Gruyère and Mozzarella will give the best flavor and the gooiest cheese pull. The sauce will continue to thicken as it rests.