Description
A comforting casserole featuring caramelized onions, tender orzo, shredded chicken, and melted cheeses, reminiscent of French onion soup.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (plus more to taste)
- 3 garlic cloves, minced
- 1 1/2 cups dry orzo pasta (about 150 g)
- 2 cups cooked shredded chicken (about 280 g; rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth (480 ml)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or a teaspoon balsamic glaze
- Optional garnish: fresh thyme or parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the onions, sugar, and 1/2 teaspoon salt; cook for 20-25 minutes until caramelized.
- Stir in minced garlic during the last 1-2 minutes of cooking.
- Stir the dry orzo into the onions and cook for about 2 minutes.
- Add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce (if using), stirring to combine.
- Pour in the chicken broth and heavy cream, bring to a simmer, then cover and cook for 8-10 minutes until the orzo is tender.
- Stir in 1 cup of mozzarella and all the Parmesan until melted and creamy. Adjust seasoning.
- Sprinkle remaining mozzarella over the top and bake uncovered for 10-15 minutes until golden.
- Let the casserole rest for 5-10 minutes before serving, garnished with fresh thyme or parsley if desired.
Notes
Avoid overcooking the orzo; stop just shy of fully tender since it will finish in the oven. Use warm broth to speed the simmering step.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg