Description
A cozy dish that combines savory caramelized onions with tender orzo pasta and shredded chicken, topped with melted cheeses for a satisfying comfort food experience.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves (minced)
- 1 1/2 cups 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
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt; cook slowly for about 20–25 minutes until deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and allow it to toast for about 2 minutes. Then add the shredded chicken, thyme, and pepper, along with Worcestershire sauce if desired.
- Add the chicken broth and cream to the mixture, bringing it to a gentle simmer. Cover and cook for about 8–10 minutes, stirring occasionally until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle the remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden brown.
- Let rest for 5–10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
Casserole can be assembled a day in advance and baked just before serving. It stores well in the fridge for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg