Description
A warm and inviting casserole combining caramelized onions, tender chicken, and cheesy orzo pasta, perfect for family gatherings and cozy dinners.
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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Melt the unsalted butter and olive oil in a large oven-safe skillet over medium heat. Add the sliced onions, sugar, and salt, cooking until caramelized, about 20-25 minutes.
- Add minced garlic during the last minute of cooking.
- Stir in the orzo pasta, toasting for about 2 minutes.
- Add the cooked shredded chicken, dried thyme, and black pepper, mixing well.
- Pour in the chicken broth and heavy cream, stirring to combine. Cover and simmer for 8-10 minutes.
- Stir in 1 cup of mozzarella and grated Parmesan cheese until melted.
- Preheat the oven to 375°F (190°C). Transfer the casserole to a baking dish and sprinkle with remaining mozzarella.
- Bake uncovered for about 10-15 minutes until the cheese is bubbly and golden brown.
- Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley.
Notes
For a vegetarian option, swap chicken for roasted chickpeas or seasonal vegetables. You can also experiment with different herbs for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg