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A bubbling French onion chicken orzo casserole, fresh from the oven, garnished with herbs.

Classic French Onion Chicken Orzo Casserole

This comforting casserole combines the savory depth of French onion soup with tender chicken and orzo pasta, baked with a cheesy, golden breadcrumb topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large Dutch oven or oven-safe pot
  • 9x13 inch baking dish
  • Small bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs Boneless, skinless chicken thighs or breasts
  • 1 cup Orzo pasta
  • 3 large Yellow onions sliced
  • 3 cloves Garlic minced
  • 4 cups Beef broth
  • 0.5 cup Dry white wine or sherry optional
  • 3-4 Fresh thyme sprigs
  • 1 Bay leaf
  • 1 cup Gruyère cheese grated (plus 1/2 cup for topping)
  • 1 cup Panko breadcrumbs
  • 4 tablespoons Butter (2 tbsp for onions, 2 tbsp for topping)
  • 2 tablespoons Olive oil
  • 2 tablespoons All-purpose flour
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

Cooking Steps

  • Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-low heat. Add the sliced onions and cook slowly for 25-35 minutes until they are deeply golden brown and very soft; add minced garlic during the last 5 minutes.
  • Remove the caramelized onions and garlic from the pot and set aside. Add another 1 tablespoon of olive oil, then season the chicken with salt and pepper and sear for 3-4 minutes per side until browned; remove and set aside.
  • Deglaze the pot with 1/2 cup dry white wine or sherry, scraping up browned bits, and cook for 1-2 minutes until slightly reduced. Whisk in 2 tablespoons of flour, cook for 1 minute, then gradually add 4 cups of beef broth, thyme sprigs, and bay leaf; simmer for 5-7 minutes until slightly thickened.
  • Stir in 1 cup of uncooked orzo pasta, the caramelized onions, and the seared chicken pieces (diced or shredded) into the sauce, seasoning with salt and pepper to taste.
  • Transfer the casserole mixture to a 9x13 inch baking dish if your pot is not oven-safe.
  • In a small bowl, combine 1 cup of Panko breadcrumbs with 2 tablespoons of melted butter and 1/2 cup of grated Gruyère cheese to create the topping.
  • Sprinkle the breadcrumb mixture evenly over the casserole and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the chicken is cooked, orzo is tender, and the topping is golden and bubbly.
  • Let the casserole rest for 5-10 minutes before serving, and remember to remove the thyme sprigs and bay leaf.

Notes

For a richer flavor profile, do not skip the dry white wine or sherry in step 3. You can also prepare the caramelized onions a day ahead to save time. Ensure chicken is cooked through before serving, adjust baking time as needed!