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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole with caramelized onion, creamy orzo, and a golden Gruyère topping. Diced chicken simmers in beef broth and white wine before baking until the cheese turns deeply golden and bubbly.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and casserole base
  • 1.5 lb chicken breast Diced.
  • 2 onions Thinly sliced.
  • 4 cloves garlic Minced.
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup beef broth
  • 1 cup dry white wine
  • 8 oz cream cheese Cubed.
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 3 tbsp unsalted butter
  • 2 cup Gruyere cheese Shredded.
  • 1 fresh thyme For garnish.
  • salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and caramelize onions
  1. Preheat the oven to 375F.
  2. Melt the butter in a large oven-safe skillet over medium heat, then cook the onions for 30-35 minutes until deeply caramelized.
Build flavor and simmer
  1. Add the garlic and dried thyme and cook for 2 minutes.
  2. Add the wine and cook for 2 more minutes.
  3. Add the beef broth, Worcestershire sauce, and uncooked orzo, then stir in the diced chicken.
  4. Bring to a simmer, then stir in the cream cheese until melted.
  5. Season with salt and pepper, then scatter the Gruyère over the top.
Bake until bubbly and tender
  1. Bake for 25-30 minutes until the orzo is cooked, the chicken is done, and the cheese is golden.

Notes

Pro tip: use an oven-safe skillet so you can caramelize and bake in one dish, keeping the onion flavor concentrated. Refrigerate leftovers in a covered container up to 3 days; reheat gently until steaming throughout. Freezing is not recommended because cream cheese can change texture after thawing. For a lighter option, swap cream cheese for reduced-fat cream cheese and use part-skim Gruyère.