Description
A cozy, all-in-one baked dish that combines caramelized onions, tender shredded chicken, and creamy orzo for a comforting meal.
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 (reserve 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or a splash of balsamic glaze
Instructions
- Caramelize the onions: In a large oven-safe skillet, melt the butter with the olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes until deeply golden. Stir in the minced garlic for the last 1–2 minutes.
- Add the orzo and chicken: Stir the orzo into the skillet and lightly toast for 2 minutes. Add the shredded chicken, thyme, and black pepper. Stir in Worcestershire sauce if using.
- Pour in the liquids: Add chicken broth and cream, bring to a simmer. Cover and cook for 8–10 minutes until orzo is tender.
- Add the cheese: Stir in 1 cup mozzarella and all the Parmesan until melted and creamy. Adjust seasoning.
- Bake the casserole: Preheat oven to 375°F (190°C). Sprinkle reserved mozzarella on top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Serve: Let rest for 5–10 minutes. Garnish with fresh thyme or parsley if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. This dish can be prepared ahead of time and stored in the freezer.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French