Description
A rich and comforting casserole combining caramelized onions, tender chicken, creamy orzo, and melted cheese inspired by French onion soup flavors.
Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup uncooked orzo pasta
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 20–25 minutes, stirring often, until caramelized.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chicken pieces, season with salt, pepper, and thyme, and cook until lightly browned.
- Stir in orzo and coat with the mixture.
- Pour in beef broth, heavy cream, and Worcestershire sauce. Simmer for 8–10 minutes until orzo begins to soften.
- Transfer mixture to a baking dish if needed and top with Gruyère and mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.
- Let rest for a few minutes, garnish with parsley, and serve.
Notes
- Use chicken thighs for a juicier result.
- Substitute half-and-half for a lighter version.
- Swiss cheese can replace Gruyère.
- Add mushrooms or white wine for extra depth of flavor.
- Add a splash of broth or cream when reheating to prevent dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
