Description
A comforting casserole combining caramelized onions, tender chicken, creamy orzo, and a bubbling cheese topping.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 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
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce
- Garnish: fresh thyme or parsley
Instructions
- In a large oven-safe skillet, melt the butter with olive oil over medium heat. Add sliced onions, sugar, and salt; cook for 20–25 minutes until deep golden.
- In the last minute, stir in minced garlic.
- Add orzo to the skillet and cook for 2 minutes to lightly toast.
- Mix in shredded chicken, thyme, black pepper, and Worcestershire sauce.
- Add broth and heavy cream, bringing to a simmer. Cover and cook for 8–10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake for 10–15 minutes until bubbly.
- Allow to rest for 5–10 minutes before serving, garnished with fresh herbs.
Notes
For a lighter version, substitute half-and-half for heavy cream. Make ahead and refrigerate before baking to save time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg