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French Onion Chicken Orzo Casserole

French Onion Chicken Orzo Casserole combines deeply caramelized onions, tender diced chicken, and creamy orzo baked until golden with Gruyère. The skillet-to-oven method keeps the filling silky and helps the top brown nicely.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

French onion chicken orzo casserole
  • 1.5 lb chicken breast, diced
  • 2 large 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
  • 0.25 Fresh thyme for garnish
  • 0.01 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep and caramelize onions
  1. Preheat the oven to 375F.
  2. Melt the butter in a large oven-safe skillet over medium heat, then add the thinly sliced onions. Cook for 30-35 minutes, stirring occasionally, until deeply caramelized with browned edges.
  3. Add the minced garlic and dried thyme, then cook for 2 minutes to toast and bloom the flavors.
  4. Pour in the dry white wine and cook for 2 more minutes, scraping up any browned bits from the skillet.
Build the casserole
  1. Add the beef broth, Worcestershire sauce, and uncooked orzo, then stir well to combine.
  2. Stir in the diced chicken so it’s evenly distributed through the orzo mixture.
  3. Bring the mixture to a simmer, then stir in the cubed cream cheese until fully melted and creamy.
  4. Season with salt and pepper to taste, then scatter the shredded Gruyère over the top.
Bake
  1. Bake at 375F for 25-30 minutes, until the orzo is cooked through, the chicken is done, and the cheese is golden.
  2. Top with fresh thyme for garnish and let the casserole stand briefly so it thickens slightly before serving.

Notes

For the creamiest texture, keep the skillet at a true simmer before adding the cream cheese so it blends smoothly. Store leftovers in the refrigerator up to 3 days; reheat in a covered oven-safe dish at 325F until hot. Freezing is not recommended because the cream cheese can become grainy after thawing. Dietary swap: use gluten-free orzo if you need to keep the dish gluten-free.