Description
A creamy, comforting French‑inspired casserole with caramelized onions, shredded chicken, orzo, and melty cheese baked to golden perfection. Easy to make in one pan and full of rich flavor.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1½ cups orzo pasta
- 2 cups cooked shredded chicken
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low‑sodium chicken broth
- 1 cup heavy cream (or half and half)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven‑safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the onions, sugar, and salt, and cook for 20–25 minutes until deeply caramelized. Stir in the minced garlic during the last minute.
- Add the orzo and toast for about 2 minutes. Mix in shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
- Pour in chicken broth and cream. Bring to a simmer, reduce heat, cover, and cook for 8–10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and all the Parmesan until melted and creamy.
- Sprinkle the remaining mozzarella on top and bake uncovered for 10–15 minutes until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
- Use rotisserie chicken to save time and add flavor.
- Substitute Gruyère or Swiss for a stronger French onion flavor.
- Add spinach or kale for extra veggies.
- Store leftovers in the fridge for up to 3–4 days.
- Freeze after baking for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
