Description
A comforting casserole featuring caramelized onions, tender chicken, and creamy orzo, topped with gooey mozzarella cheese.
Ingredients
Scale
- 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 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 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 to intensify the flavor.
- Add orzo and chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well to combine everything evenly.
- Pour in liquids: Add the chicken broth and cream. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed some of the liquid.
- Add cheese: Stir in 1 cup mozzarella and the Parmesan cheese. Mix until the cheese melts and the mixture turns creamy.
- Bake the casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until the top is bubbly and golden.
- Serve: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired, and enjoy the delightful presentation!
Notes
To store leftovers, cover with plastic wrap or transfer to airtight containers. Keeps in the fridge for 3-4 days or frozen for up to 3 months. Reheat as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: casserole, chicken, orzo, comfort food, dinner recipe