Description
A delightful one-pan dish featuring tender orzo pasta enveloped in a creamy sauce with caramelized onions and savory chicken, topped with 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
- Melt the butter and olive oil in a large oven-safe skillet. Caramelize onions with sugar and salt until golden brown, about 20 to 25 minutes. Add minced garlic for the last 2 minutes.
- Stir in the orzo and toast for 2 minutes. Add shredded chicken, thyme, pepper, and Worcestershire sauce (if using).
- Add chicken broth and cream, bring to a simmer, cover, and cook for 8 to 10 minutes until orzo is tender.
- Mix in 1 cup of mozzarella and Parmesan until melted and creamy.
- Preheat the oven to 375°F (190°C). Top with remaining mozzarella and bake uncovered for 10 to 15 minutes until bubbly and golden.
- Let it rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
This casserole can be made ahead of time and stored in the refrigerator. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: casserole, chicken, French onion, comfort food, weeknight dinner