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–+ servings

Creamy French Onion Chicken Orzo Casserole

This creamy French onion chicken orzo casserole is a hearty one-pot dinner with caramelized onions, mushrooms, and melty Gruyere.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 806
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 yellow onions thinly sliced
  • 6 tablespoons salted butter divided
  • 1 1/2 pounds boneless skinless chicken breasts or thighs trimmed
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • to taste kosher salt and freshly ground black pepper
  • 3 cloves garlic chopped
  • 1 cup dry white wine such as a Napa Valley sauvignon blanc
  • 1 cup chicken or vegetable broth low-sodium recommended
  • 2 cups sliced cremini mushrooms or button mushrooms
  • 2 cups dry orzo pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 cup shredded Gruyere cheese

Method
 

Slow Cooker Method
  1. Place the sliced onions in the bottom of a slow cooker insert and dot with 3 tablespoons of the butter. Lay the chicken on top and season with thyme, sage, garlic, salt, and pepper. Pour in the white wine and broth, then scatter the mushrooms over everything. Cover and cook on low for 3 to 4 hours, or on high for 1 to 2 hours, until the chicken is tender and cooked through.
  2. Preheat the broiler to high. Remove the chicken and most of the onions from the slow cooker and transfer them to a rimmed baking sheet.
  3. Turn the slow cooker heat to high. Stir in the orzo and 1 cup of water. Cover and cook for 20 to 30 minutes, until the orzo is al dente, adding extra water if needed for a saucier texture. Stir in the heavy cream and Parmesan cheese.
  4. Dot the remaining 3 tablespoons of butter over the onions on the baking sheet, then sprinkle with the Gruyere. Broil for 3 to 5 minutes, until the cheese is melted and bubbly.
  5. Spoon the creamy orzo onto serving plates or a platter, then top with the broiled chicken and onions. Serve warm.
Stovetop Method
  1. Melt 3 tablespoons of the butter in a large soup pot or Dutch oven over medium heat. Add the sliced onions and cook for 10 minutes, stirring every 3 to 4 minutes, until softened and lightly caramelized. Add the chicken, thyme, sage, garlic, salt, and pepper. Pour in the wine and broth, then add the mushrooms. Cover and simmer for 20 to 30 minutes, until the chicken is fully cooked.
  2. Preheat the broiler to high. Remove the chicken and most of the onions from the pot and place them on a rimmed baking sheet.
  3. Dot the remaining 3 tablespoons of butter over the onions on the baking sheet and sprinkle with the Gruyere. Broil for 3 to 5 minutes, until the cheese is melted and golden.
  4. Meanwhile, cook the orzo according to the package directions and drain. Stir the reserved mushrooms and any pan juices from the pot into the cooked orzo, then mix in the heavy cream and Parmesan.
  5. Serve the broiled chicken and onions over the creamy orzo.

Nutrition

Calories: 806kcalCarbohydrates: 56gProtein: 47gFat: 39gSaturated Fat: 20gCholesterol: 172mgSodium: 657mgFiber: 3gSugar: 5g

Notes

For a deeper French onion flavor, let the onions soften and caramelize slowly before adding any liquid.
Use low-sodium broth to keep the dish from becoming too salty once the Parmesan and Gruyere are added.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the texture will be less rich.
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or water because the orzo absorbs liquid as it sits.
To make ahead, cook the chicken and onions, then refrigerate them separately. Assemble and broil just before serving.
Serve with a crisp green salad and crusty San Francisco sourdough bread for a complete, satisfying meal.

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