Description
French Onion Chicken Orzo Casserole delivers deep, savory flavors in a comforting bake. Caramelized onions, tender chicken, and creamy orzo make a family favorite.
Ingredients
Scale
- Base Ingredients:
- 3 large yellow onions, thinly sliced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1.5 cups orzo pasta
- 4 cups beef broth (low sodium preferred)
- Flavor Boosters:
- 2 cloves garlic, minced (or more, to taste)
- 1/2 cup dry white wine (like Sauvignon Blanc, or additional beef broth)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Finishing Touches:
- 1.5 cups Gruyere cheese, shredded
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Sauté Those Onions:: Okay, first things first: get those onions going. Slice ’em thin, toss ’em in a good amount of butter or olive oil in a big, oven-safe skillet. This is the patience step, my friend. We’re talking 20-30 minutes on medium-low heat, stirring occasionally, until they’re deep golden brown and super sweet. Don’t rush it, honestly. I once cranked the heat because I was starving, and ended up with sad, singed bits instead of glorious caramelization. Learn from my mistakes!
- Deglaze and Build Flavor:: Once your onions are looking perfect, push them to one side. Add your garlic and cook for just a minute until fragrant – don’t let it burn! Then, pour in the dry white wine (if using) and scrape up all those lovely browned bits from the bottom of the pan. That’s pure flavor, right there! Let it simmer for a couple of minutes until it reduces a bit. If you’re skipping the wine, just go straight for a splash of beef broth to deglaze. This step is where the magic really starts.
- Combine and Simmer the Orzo:: Now, stir in the beef broth and thyme. Bring it to a gentle simmer. Add the orzo pasta and give it a good stir to make sure it’s all submerged. Let it cook, stirring often, for about 8-10 minutes, or until the orzo is almost al dente and has absorbed most of the liquid. It’ll look wonderfully creamy. I didn’t expect it to get so thick the first time, but that’s what we want!
- Add Chicken and Season:: Once the orzo is nearly done, stir in your cooked shredded chicken. Taste it! This is important. Add salt and pepper to your liking. Remember, the beef broth might already be salty, so start light and add more if needed. I always forget to taste at this stage and then wonder why it’s a bit bland later. Oops! Make sure everything is well combined and evenly distributed in the skillet.
- Top with Cheese and Bake:: Now for the best part! Sprinkle that glorious Gruyere cheese evenly over the top of your orzo and chicken mixture. Pop the whole skillet into a preheated oven (or transfer to a baking dish if your skillet isn’t oven-safe). Bake for about 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. The smell at this point is honestly intoxicating, it fills the whole house!
- Rest and Garnish:: Once it’s out of the oven, let your casserole rest for 5-10 minutes. This lets the flavors settle and the sauce thicken up just a touch. Then, sprinkle with fresh parsley before serving. It adds a lovely pop of color and freshness that cuts through the richness. It should look like a warm, inviting hug in a dish, with that irresistible bubbly cheese on top. So good!