Description
A comforting and nourishing casserole that combines the rich flavors of caramelized onions, shredded chicken, and cheesy orzo pasta.
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
- 1/2 teaspoon Worcestershire sauce or balsamic glaze (optional)
Instructions
- Melt the butter and olive oil in a large oven-safe skillet over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until caramelized.
- Stir in minced garlic during the last minute of cooking.
- Add orzo and cook for 2 minutes, letting it toast.
- Mix in shredded chicken, thyme, black pepper, and Worcestershire sauce (if using).
- Slowly add chicken broth and cream. Simmer gently, covered, for 8–10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella cheese and Parmesan cheese.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake for 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving, garnishing with fresh herbs if desired.
Notes
Store leftovers in an airtight container for 3–5 days in the fridge, or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French