Description
A comforting casserole featuring caramelized onions, tender orzo pasta, and melty cheeses, perfect for chilly weeknights.
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
Instructions
- Melt the butter and olive oil in a large oven-safe skillet over medium heat.
- Add the onions, sprinkle with sugar and salt, and cook for 20-25 minutes until golden brown.
- Stir in the minced garlic for the last min of cooking.
- Stir in the orzo and toast for about 2 minutes.
- Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
- Pour in the chicken broth and heavy cream, bring to a gentle simmer, and cover, cooking for 8-10 minutes.
- Stir in 1 cup of shredded mozzarella and Parmesan cheese until melted.
- Preheat oven to 375°F (190°C) and sprinkle remaining mozzarella on top.
- Bake uncovered for 10-15 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
For a vegetarian option, use sautéed mushrooms and vegetable broth. Can also be made gluten-free with appropriate pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg