Description
A comforting casserole featuring tender orzo, savory chicken, and deeply caramelized onions, topped with melted cheese.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced (about 300 g)
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 3 garlic cloves, minced
- 1 1/2 cups dry orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded mozzarella cheese, divided (about 170 g total)
- 1/2 cup grated Parmesan cheese (about 50 g)
- Optional: 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Have an oven-safe skillet or Dutch oven ready.
- In the skillet or Dutch oven over medium heat, melt butter and olive oil. Add onions, sugar, and salt. Caramelize for 20-25 minutes until golden. Stir in garlic during the last 1-2 minutes.
- Stir in orzo and cook for 2 minutes. Add shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix well.
- Add chicken broth and cream. Bring to simmer, reduce heat, cover, and cook for 8-10 minutes until orzo is tender and liquid is mostly absorbed.
- Stir in 1 cup of mozzarella and Parmesan until melted. Sprinkle remaining mozzarella on top. Bake 10-15 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. This dish freezes well; portion and freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg