Description
A comforting casserole combining caramelized onions, tender chicken, and orzo pasta, perfect for any occasion.
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 (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 a lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)
Instructions
- Caramelize the onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
- Add orzo and chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Pour in liquids: Add the chicken broth and cream. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Add cheese: Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Bake the casserole: Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Serve: Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For optimal results, pay close attention to the onions while caramelizing to prevent burning and ensure full flavor development.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French