Description
A mouthwatering casserole combining French onion flavors, chicken, and orzo pasta.
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 for added depth
- Fresh parsley or thyme for garnish
Instructions
- Begin your culinary journey by melting the unsalted butter and olive oil together in a large oven-safe skillet or Dutch oven over medium heat. Add the thinly sliced yellow onions along with sugar and salt. Let the magic happen as you stir occasionally, allowing the onions to cook for around 20-25 minutes. They should become deeply golden and caramelized — this is where a significant portion of the flavor comes from. In the last minute or two, stir in the minced garlic for a fragrant boost.
- Once your onions are perfectly caramelized, it’s time to introduce the orzo pasta. Stir in the orzo and let it cook for about 2 minutes — this step lightly toasts the orzo and enhances its flavor. Next, mix in the shredded chicken, dried thyme, and black pepper, ensuring everything is well combined. If you’re feeling adventurous, now’s the moment to incorporate the Worcestershire sauce or balsamic glaze for an extra kick.
- Pour in the low-sodium chicken broth and heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover your skillet or Dutch oven, allowing it to cook for 8-10 minutes. During this time, occasionally stir the mixture until the orzo is tender and has absorbed most of the liquid.
- After the orzo is cooked to perfection, stir in 1 cup of shredded mozzarella and the grated Parmesan cheese. This will create a creamy, luscious sauce coating the orzo and chicken. Once fully melted and creamy, your casserole is almost ready for the oven!
- Now, preheat your oven if you haven’t already, and sprinkle the remaining 1/2 cup of mozzarella cheese on top of the casserole. Transfer the skillet to the oven and bake uncovered for 10-15 minutes, or until the top is bubbly and golden brown. This final step adds a delightful crunch and enhances the overall presentation of your dish.
- Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving. This resting period helps the dish set, making it easier to serve. Garnish each portion with a sprinkle of fresh parsley or thyme for a pop of color and an added layer of flavor. Serve hot, and watch as everyone devours this comforting delight!
Notes
Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
Nutrition
- Calories: 500 kcal
- Sodium: 600 mg
- Protein: 25 g