Description
A comforting casserole that blends caramelized onions, tender chicken, and orzo pasta in a creamy cheese sauce.
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 lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add the sliced onions, sugar, and salt, and cook for 20–25 minutes, stirring occasionally until caramelized.
- Stir in the minced garlic during the last 1–2 minutes of cooking.
- Add the orzo pasta and let it cook for about 2 minutes.
- Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using, mixing well.
- Pour in the chicken broth and heavy cream, bring to a gentle simmer, cover, and cook for 8–10 minutes until the orzo is tender.
- Remove from heat, stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden brown.
- Let it rest for 5–10 minutes before serving.
Notes
For added flavor, use high-quality chicken broth and feel free to adapt with different cheeses or add vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg