Can I use leftover chicken?

Yes. Stir in cooked shredded or chopped chicken near the end so it warms through without drying out.

What if my orzo is too thick?

Add warm broth, a little at a time, and stir until it loosens to your liking.

Do I have to use Gruyere?

Nope. Swiss, provolone, or mozzarella all melt beautifully. Parmesan adds a salty finish on top.

How long do the onions really take?

Plan for 20 minutes. If they are browning too fast, drop the heat and add a splash of water to slow things down.

Can I make it without cream?

Absolutely. Use extra broth and finish with a drizzle of olive oil for richness

French Onion Chicken Orzo Casserole Recipe

Name: French Onion Chicken Orzo Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 lb Boneless skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup Orzo pasta; 2 large Yellow onions, thinly sliced; 2 cloves Garlic, minced; 2 tablespoons Butter; 1 tablespoon Olive oil; 4 cups Beef or chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Fresh thyme or 1 teaspoon dried thyme; 1 Bay leaf (optional); Salt and pepper to taste; 1 cup Gruyere or Swiss cheese, shredded; 1/4 cup Heavy cream or half and half

Description

A cozy weeknight casserole combining the flavors of French onion soup with creamy orzo and tender chicken.

Ingredients

1 lb Boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup Orzo pasta
2 large Yellow onions, thinly sliced
2 cloves Garlic, minced
2 tablespoons Butter
1 tablespoon Olive oil
4 cups Beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Fresh thyme or 1 teaspoon dried thyme
1 Bay leaf (optional)
Salt and pepper to taste
1 cup Gruyere or Swiss cheese, shredded
1/4 cup Heavy cream or half and half

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Instructions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced onions, a pinch of salt, and cook for 15 to 25 minutes, stirring occasionally, until deep golden.
Push onions to the side and add a drizzle of oil. Season chicken with salt and pepper and sear for 2 to 3 minutes per side until lightly browned.
Add minced garlic, thyme, and Worcestershire sauce. Stir until fragrant, about 30 seconds.
Pour in the orzo and enough broth to cover by about 1 inch. Add bay leaf and stir; bring to a gentle simmer.
Reduce heat to medium low and cook for 8 to 10 minutes, stirring often, until orzo is tender and saucy. Add more broth if it gets too thick.
Stir in a splash of cream, taste for salt, and remove bay leaf.
For optional cheesy top, sprinkle cheese over the top and broil for 2 to 4 minutes until melted and golden. Watch closely.
Let rest for 5 minutes before serving; garnish with fresh thyme or parsley.

Notes

This casserole makes amazing leftovers and can be easily modified for dietary preferences.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: French