Description

Few dishes bring comfort and sophistication together like this casserole. It marries deeply caramelized onions with tender chicken, creamy orzo, and a trio of cheeses for a golden, bubbling bake that suits both weeknights and guests.

Ingredients

Scale

For 6 servings

Casserole Base

2 tbsp unsalted butter

1 tbsp olive oil

3 large yellow onions, thinly sliced

1 tsp kosher salt

½ tsp black pepper

½ tsp sugar (aids caramelization)

3 cloves garlic, minced

1½ cups (about 10–12 oz/285–340 g) uncooked orzo

2 cups cooked chicken, shredded or cubed (rotisserie works well)

2 tbsp all-purpose flour

2 cups low-sodium chicken broth

1 cup beef broth

½ cup heavy cream (or half-and-half)

1 tsp fresh thyme leaves (or ½ tsp dried)

1 tsp Worcestershire sauce

Topping

1½ cups shredded Gruyère (or Swiss)

½ cup shredded mozzarella

¼ cup grated Parmesan

1 tbsp chopped parsley, for garnish

Instructions

Caramelize onions
Heat butter and olive oil in a large skillet over medium-low. Add onions, salt, pepper, and sugar. Cook, stirring occasionally, 25–30 minutes until deep golden.

Add aromatics
Stir in garlic; cook 30 seconds. Add thyme and Worcestershire.

Make roux
Sprinkle flour over onions; stir 1 minute.

Build the sauce
Gradually whisk in chicken broth and beef broth. Simmer until slightly thickened, then stir in cream. Taste and adjust seasoning.

Add orzo and chicken
Stir in orzo and chicken. Reduce heat to low; cook 8–10 minutes, stirring occasionally, until orzo softens and absorbs liquid. Add up to ½ cup broth if needed.

Assemble
Heat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish. Spread mixture evenly in dish.

Cheese topping
Combine Gruyère, mozzarella, and Parmesan. Scatter evenly over casserole.

Bake
Bake 20–25 minutes until bubbling and golden. Broil 2–3 minutes for extra color, watching closely.

Finish
Rest 5 minutes. Garnish with parsley and serve.

Notes

Deglaze option: After caramelizing onions, add ¼ cup dry white wine and simmer 1–2 minutes before adding flour.

Consistency: If the mixture looks dry before baking, stir in ¼–½ cup warm broth.

Make-ahead: Assemble up to step 6, cover, and refrigerate 24 hours. Add 5–10 minutes to bake time.

Gluten-free: Use GF orzo and swap flour for 1 tbsp cornstarch whisked into cold broth.

Vegetarian: Replace chicken with roasted cauliflower or mushrooms and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Casserole, Dinner
Method: Stovetop + Baked
Cuisine: French-inspired, American Comfort

Nutrition

Serving Size: 1/6 of casserole
Calories: 560
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0–0.5 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 110 mg

Keywords: French onion chicken orzo casserole, chicken orzo bake, creamy casserole, weeknight dinner