Description
A warm and comforting casserole that combines caramelized onions, juicy shredded chicken, and creamy orzo, baked to perfection.
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
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions along with sugar and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Mix in the minced garlic during the last 1–2 minutes.
- Stir in the orzo for about 2 minutes to lightly toast it. Add in the shredded chicken, thyme, black pepper, and Worcestershire sauce if you choose. Mix well until combined.
- Pour in the chicken broth and cream, bringing it to a gentle simmer. Lower the heat, cover, and let it cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of mozzarella cheese and the Parmesan cheese. Mix until everything is all melty and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella on top of the casserole and bake uncovered for 10–15 minutes until it’s bubbly and golden brown.
- Let it sit for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For added depth of flavor, consider using rotisserie chicken. You can prep this dish a day in advance, just wait to bake it until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French