Description
A warm, cheesy casserole with caramelized onions, shredded chicken, and tender orzo, enveloped in a rich, creamy sauce.
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. Allow them to caramelize for about 20-25 minutes, stirring occasionally. In the last 1-2 minutes, stir in the minced garlic.
- Add the orzo to the skillet and stir to lightly toast the pasta for about 2 minutes. Then mix in the shredded chicken, thyme, and black pepper.
- Carefully add chicken broth and cream. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 8-10 minutes until the orzo is cooked al dente.
- Stir in a cup of mozzarella and the Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10-15 minutes until bubbly.
- Let rest for 5-10 minutes before serving. Garnish with chopped thyme or parsley.
Notes
Use fresh ingredients for best flavor. Feel free to swap cheeses and add seasonal vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg