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Creamy French Onion Chicken Orzo Casserole

A comforting casserole featuring tender chicken, caramelized onions, and creamy orzo, perfect for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter Kerrygold butter recommended for rich flavor
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon sugar to aid in caramelizing the onions
  • 2 teaspoons minced garlic fresh is best for its punchy flavor
  • 1 cup uncooked orzo pasta keep it al dente
  • 2 cups low sodium chicken broth homemade if possible
  • 1 cup water
  • 1 cup heavy cream full-fat for maximum creaminess
  • ½ cup sour cream Greek yogurt can be a substitute
  • 1 ounce dry French onion soup mix adds signature flavor
  • 1 cup shredded Gruyere cheese use freshly grated for optimal melt
  • ½ cup grated Parmesan cheese Reggiano if available
  • 1 teaspoon fresh thyme leaves or substitute with ½ teaspoon dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil and butter in a large skillet over medium heat until melted.
  3. Add sliced onions and sugar. Cook for 10–12 minutes, stirring frequently, until golden brown.
  4. Stir in minced garlic for 1 minute until fragrant.
  5. Push onions to one side, add chicken pieces, sprinkle with salt and pepper, and cook for 4–5 minutes until lightly browned.
  6. Add orzo, chicken broth, water, and dry French onion soup mix. Stir and bring to a gentle simmer.
  7. Reduce heat, stir in heavy cream, sour cream, half of the Gruyere, all of the Parmesan, and thyme. Season with salt and pepper.
  8. Pour mixture into prepared baking dish, top with remaining Gruyere cheese.
  9. Bake uncovered for 20–25 minutes until orzo is tender and cheese is bubbling and golden.
  10. Remove from oven and let it rest for 5 minutes before serving.

Notes

Ensure the butter is at room temperature to help it melt evenly. Make-ahead option: assemble a day in advance and refrigerate until ready to bake.