Description
A comforting casserole that combines the rich flavors of French onion soup with creamy orzo pasta and tender chicken.
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, melt the butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes until caramelized, stirring occasionally. In the last 1–2 minutes, stir in garlic.
- Add orzo and chicken: Stir in the orzo and toast for 2 minutes. Add shredded chicken, thyme, and black pepper, mixing well.
- Pour in liquids: Add chicken broth and cream; bring to a simmer. Cover and cook for 8–10 minutes until orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Bake the casserole: Preheat oven to 375°F (190°C) and sprinkle remaining mozzarella on top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Serve: Allow to rest for 5–10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
For extra flavor, consider adding sautéed mushrooms or spinach. This dish reheats well and is perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French