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–+ servings

French Onion Chicken Orzo Casserole

A cozy slow-cooker or stovetop chicken and orzo casserole with caramelized onions, mushrooms, and melted Gruyere, perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 large yellow onions, thinly sliced about 4 cups sliced
  • 6 tbsp salted butter divided
  • 1 1/2 lb boneless, skinless chicken breasts or thighs about 680 g
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh sage, chopped
  • kosher salt and freshly ground black pepper to taste
  • 3 cloves garlic, minced
  • 1 cup dry white wine such as Napa Valley Sauvignon Blanc
  • 1 cup low-sodium chicken broth
  • 2 cups cremini or button mushrooms, sliced
  • 2 cups dry orzo pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyere cheese

Method
 

Slow Cooker Method
  1. In the slow cooker insert, scatter half of the sliced onions evenly across the bottom. Dot with half of the butter (3 tbsp). Lay the chicken over the onions, then season with thyme, sage, garlic, salt, and pepper. Pour in the wine and broth, then add the sliced mushrooms on top. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until the chicken is cooked through and tender.
  2. When the chicken is done, preheat the broiler to high. Remove the chicken to a cutting board or baking sheet, and use a slotted spoon to lift most of the onions out, transferring them to the same baking sheet.
  3. Set the slow cooker to HIGH. Stir the dry orzo and 1 cup of water into the remaining cooking liquid. Cover and cook for 20-30 minutes, stirring once halfway, until the orzo is al dente. Add a splash more water if it looks dry.
  4. Stir the heavy cream and grated Parmesan into the orzo mixture. Dot the onions on the baking sheet with the remaining 3 tbsp butter, then sprinkle the shredded Gruyere over the top.
  5. Broil the onions and cheese for 3-5 minutes, until bubbly and golden. Serve the cheesy onions and chicken over the creamy orzo.
Stove Top Method
  1. In a large Dutch oven or soup pot, melt 3 tbsp of the butter over medium heat. Add the onions and cook, stirring every 3-4 minutes, for about 10 minutes, until softened and lightly browned.
  2. Add the chicken, thyme, sage, garlic, salt, and pepper. Pour in the wine and broth, then add the mushrooms. Cover and simmer for 20-30 minutes, until the chicken is cooked through.
  3. Preheat the broiler to high. Remove the chicken and most of the onions to a baking sheet. Reserve the cooking liquid with the mushrooms in the pot.
  4. Cook the orzo separately according to package directions until al dente, then drain. Add the cooked orzo to the pot with the reserved mushroom liquid, heavy cream, and Parmesan. Toss gently to combine.
  5. Dot the onions on the baking sheet with the remaining 3 tbsp butter, top with Gruyere, and broil 3-5 minutes until melted. Serve the chicken and cheesy onions over the orzo mixture.

Nutrition

Calories: 680kcalCarbohydrates: 50gProtein: 42gFat: 32gSaturated Fat: 17gCholesterol: 130mgSodium: 500mgFiber: 3gSugar: 6g

Notes

To save time, prep the onions and slice mushrooms the night before and refrigerate.
Chicken thighs will yield a richer flavor and stay juicier than breasts.
If you don't care for wine, substitute with an extra cup of broth plus 1 tablespoon of white wine vinegar.
The orzo will absorb liquid quickly; check at the 20-minute mark and add more water if needed.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
For a golden crust without broiling, use an oven-safe skillet and place it under the broiler.
Serve with a crisp green salad, and warm sourdough bread from a local bakery to soak up the sauce.

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