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French Onion Chicken Orzo Casserole

French onion chicken orzo casserole turns tender chicken and orzo into a one-pan baked meal with a deep caramelized onion broth. It simmers until nearly tender, then bakes until the gruyère melts into a bubbling top layer.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, French
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 2 tbsp butter
yellow onions
  • 2 yellow onions large, thinly sliced
orzo pasta
  • 2 cup orzo pasta
diced cooked chicken
  • 2 cup diced cooked chicken
beef broth
  • 4 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
shredded gruyère cheese
  • 2 cup shredded gruyère cheese
salt and pepper
  • 1 salt and pepper to taste
fresh thyme
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt butter in a large oven-safe skillet over medium-low heat and add the thinly sliced yellow onions, cooking while stirring occasionally for 25-30 minutes until deeply caramelized.
  2. Keep the heat at medium-low and continue cooking until the onions look dark golden and jammy, adjusting with brief pauses if they begin to brown too fast.
Simmer the casserole base
  1. Preheat the oven to 375°F.
  2. Stir the orzo pasta, diced cooked chicken, beef broth, and Worcestershire sauce into the caramelized onions and bring the mixture to a gentle simmer over medium heat.
  3. Cover the skillet and simmer for 10 minutes until the orzo is nearly tender.
Bake and finish
  1. Sprinkle the shredded gruyère cheese evenly over the top of the casserole.
  2. Transfer to the oven and bake for 10-12 minutes until the cheese is melted and bubbling.
  3. Remove from the oven and garnish with fresh thyme before serving.

Notes

For the richest onion flavor, keep the heat medium-low and stir often so the onions caramelize without scorching. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350°F oven until hot, or microwave in short bursts. Freezing is not recommended because orzo can soften too much after thawing. If you want a lighter option, use low-sodium beef broth and reduce added salt to taste.