Description
A comforting casserole combining flavors of French onion soup with tender orzo pasta, shredded chicken, and melted cheese.
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
- Caramelize the onions: Melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes until caramelized. Stir in garlic during the last 1–2 minutes.
- Add orzo and chicken: Stir in orzo and toast for about 2 minutes. Add shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
- Pour in liquids: Add chicken broth and cream. Simmer on low for 8–10 minutes until orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and Parmesan until melted.
- Bake: Preheat oven to 375°F (190°C). Transfer to an oven and top with remaining mozzarella. Bake uncovered for 10–15 minutes until bubbly.
- Serve: Allow to rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Caramelization is key to building sweetness. For a lighter option, substitute heavy cream with half and half.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg