Description
A comforting casserole featuring creamy orzo, caramelized onions, and cheesy goodness, perfect for cozy nights in.
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
- Melt the butter and olive oil in a large oven-safe skillet over medium heat. Add the sliced onions, sugar, and salt, stirring occasionally for about 20 minutes until caramelized. Stir in minced garlic for the last couple of minutes.
- Add the orzo and toast lightly for 2 minutes. Fold in the shredded chicken, dried thyme, pepper, and Worcestershire sauce.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and thickened.
- Preheat the oven to 375°F (190°C). Transfer the mixture to a baking dish, sprinkle the remaining mozzarella on top, and bake for 10–15 minutes until bubbly and golden brown.
- Let rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Consider adding seasonal vegetables or different proteins for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg