Description
French Onion Chicken Orzo Casserole: Tender chicken, sweet caramelized onions, and creamy, cheesy orzo baked to perfection. Your new favorite cozy meal!
Ingredients
Scale
- Base Ingredients:
- 2 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 4 cups chicken broth, low sodium
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
- Cream & Cheese:
- 1/2 cup heavy cream
- 1.5 cups Gruyère cheese, grated (divided)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté the Onions:: Grab a large, oven-safe skillet – my trusty cast iron is usually my pick for this French Onion Chicken Orzo Casserole. Melt the butter over medium-low heat. Add your thinly sliced onions and let them get happy. This is where patience is a virtue, my friend. We’re talking 15-20 minutes, stirring occasionally, until they’re beautifully golden brown and super tender. Don’t rush it; those deeply caramelized bits are pure flavor gold. I always set a timer because I’m notorious for getting distracted by a podcast and burning them a little!
- Build the Flavor Base:: Once the onions are perfectly caramelized, toss in the minced garlic, dried thyme, and bay leaf. Let them cook for just about a minute until fragrant. Oh, that smell! It’s like a warm hug for your kitchen. Then, pour in the dry white wine to deglaze the pan, scraping up all those delicious brown bits from the bottom. Let it simmer for a couple of minutes until it’s mostly evaporated. This step is a game-changer for the depth of flavor in our French Onion Chicken Orzo Casserole.
- Add Broth & Orzo:: Next, pour in the chicken broth and bring it to a gentle simmer. Stir in the orzo pasta. Give it a good stir, making sure the orzo isn’t sticking to the bottom. This is where I sometimes forget to salt the water, but don’t you worry, we’ll season it up later. Let it simmer for about 5-7 minutes, stirring every now and then, until the orzo is al dente – still a little firm, but not crunchy. It’ll finish cooking in the oven, promise!
- Stir in Chicken & Cream:: Remove the skillet from the heat. Stir in your cooked shredded chicken and the heavy cream. Give it another good stir to combine everything evenly. See how creamy and inviting it’s looking already? This is the point where I usually sneak a little taste, just to make sure the seasoning is on its way. Don’t be shy; adjust to your liking!
- Cheese It Up:: Now for the best part! Stir in about half of your grated Gruyère cheese until it’s melted and gooey. This makes the whole French Onion Chicken Orzo Casserole unbelievably rich and cheesy from the inside out. Spread the mixture evenly in the skillet. If your skillet isn’t oven-safe, transfer it to a baking dish now. Don’t forget to sprinkle the remaining Gruyère over the top – we want a golden, bubbly crust!
- Bake to Perfection:: Pop the skillet (or baking dish) into a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the French Onion Chicken Orzo Casserole is bubbly around the edges and the cheese on top is beautifully golden brown and irresistible. Once it’s out, let it rest for a few minutes before serving. Garnish with fresh parsley for a little burst of freshness. It should look, smell, and taste like pure comfort and deliciousness!