Description
A comforting casserole that combines the rich flavors of French onion soup with tender chicken and orzo, topped with creamy cheeses.
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, melt the butter and olive oil over medium heat. Add the onions, sugar, and salt. Cook for about 20-25 minutes, stirring occasionally, until golden and softened. Mix in the garlic during the last couple of minutes.
- Stir in the orzo pasta and toast lightly for about 2 minutes. Incorporate the shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
- Add the chicken broth and cream. Bring to a gentle simmer, lower the heat, cover, and cook for 8-10 minutes until the orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Preheat the 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, garnish with fresh herbs if desired, and serve.
Notes
For a lighter option, use half-and-half instead of heavy cream. Always adjust seasoning to your taste before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg