French Onion Chicken Orzo Casserole
This one-pan French Onion Chicken Orzo Casserole brings the rich flavors of caramelized onions together with tender orzo and shredded chicken. A golden Gruyère and Parmesan crust finishes it off in the oven.
Ingredients
Casserole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups yellow onions thinly sliced
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 0.75 cup dry white wine
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
Topping
- 1 cup Gruyère cheese shredded
- 0.5 cup Parmesan cheese grated
Instructions
Casserole
- Preheat oven to 375°F.
- In a large ovenproof skillet, melt butter and olive oil over medium-low heat.
- Add sliced onions, sugar, and salt. Cook, stirring every 5 minutes, until onions are deep golden brown and gently sizzling, about 25 minutes.
- Stir in minced garlic and dried thyme; cook until fragrant, about 1 minute.
- Pour in white wine and simmer until nearly evaporated, about 3 minutes.
- Add chicken broth and bring to a gentle simmer.
- Stir in orzo, cover, reduce heat to medium-low, and cook until orzo is tender with slight bite, 8–10 minutes.
- Mix in shredded chicken and season with salt and pepper to taste.
Topping
- Sprinkle Gruyère and Parmesan evenly over casserole.
- Transfer skillet to oven and bake until cheese is melted, glossy, and bubbling around the sides, about 10 minutes.
Notes
Allow casserole to rest for 5 minutes before serving to let flavors meld.
Store leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat in a 350°F oven for best results.