Description
A comforting casserole with creamy orzo, caramelized onions, shredded chicken, and a melty cheese topping.
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 (dry)
- 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 (divided)
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or splash of balsamic glaze
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes until caramelized. Stir in garlic for the last 1–2 minutes.
- Add dry orzo and lightly toast for 1–2 minutes.
- Stir in shredded chicken, thyme, and black pepper. Add Worcestershire sauce or balsamic if using.
- Pour in chicken broth and heavy cream. Bring to a simmer, cover, and cook for 8–10 minutes until orzo is tender.
- Mix in 1 cup of mozzarella and Parmesan until melted.
- Transfer to a baking dish if necessary, sprinkle remaining mozzarella on top, and bake for 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Use rotisserie chicken for convenience. For a gluten-free option, substitute orzo with a gluten-free product.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 31g
- Cholesterol: 75mg