Description
A comforting casserole featuring tender orzo pasta in a creamy sauce, topped with caramelized onions and melted cheese.
Ingredients
- 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
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. During the last 1–2 minutes of cooking, stir in the minced garlic.
- Add Orzo and Chicken: Stir in the orzo and let it lightly toast for about 2 minutes. Then, add the shredded chicken, thyme, and pepper. Mix everything thoroughly.
- Pour in Liquids: Add the chicken broth and cream to the skillet. Bring it to a gentle simmer, then reduce the heat to low. Cover and let it cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Add Cheese: Stir in 1 cup of mozzarella cheese and the Parmesan cheese. Mix until the cheeses are melted and the mixture is creamy.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until it’s bubbly and golden on top.
- Serve: Let the casserole rest for 5–10 minutes before serving. For an extra touch, garnish with fresh thyme or parsley if desired.
Notes
This casserole can be stored in an airtight container in the refrigerator for up to three days. Alternatively, it can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French