Description
A delightful casserole that combines the rich flavors of French onion soup with creamy orzo and tender chicken, perfect for cozy dinners.
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
- Melt the butter and olive oil in a large oven-safe skillet over medium heat.
- Add sliced onions, sugar, and salt; cook until caramelized, about 20–25 minutes. Stir occasionally.
- Add minced garlic in the last minute of cooking.
- Stir in orzo and toast for 2 minutes.
- Add shredded chicken, thyme, and black pepper; mix well.
- Pour in chicken broth and heavy cream; bring to a simmer, cover, and cook for 8–10 minutes until orzo is tender.
- Mix in 1 cup of shredded mozzarella and Parmesan until melted.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10–15 minutes until golden.
- Let rest for 5–10 minutes before serving; garnish with fresh thyme or parsley if desired.
Notes
Consider substituting rotisserie chicken for convenience. Can add sautéed mushrooms or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French