Description
A comforting casserole combining tender shredded chicken, creamy orzo, and caramelized onions, topped with melted cheeses.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt (for onions)
- 3 garlic cloves, minced
- 1 1/2 cups dry 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, divided (about 150 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- Optional: 1/2 teaspoon Worcestershire sauce or a drizzle of balsamic glaze
Instructions
- Preheat oven to 375°F (190°C) and have a large oven-safe skillet or Dutch oven ready.
- Melt butter and olive oil in the skillet over medium heat. Add onions, sugar, and salt, cooking for 20–25 minutes until caramelized. Add minced garlic in the last 1–2 minutes.
- Stir in the orzo and lightly toast for about 2 minutes. Mix in the shredded chicken, thyme, and black pepper, adding Worcestershire sauce if desired.
- Pour in chicken broth and heavy cream, bringing to a gentle simmer. Reduce heat, cover, and cook for 8–10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and all the Parmesan until melted and creamy.
- Scatter remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden brown.
- Let rest for 5–10 minutes before serving, garnishing with fresh thyme or parsley if desired.
Notes
Use rotisserie chicken for convenience, and ensure not to rush the caramelization of onions for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 750mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg