Description
A comforting casserole that combines classic French onion soup flavors with chicken and orzo pasta, all baked with cheese until bubbly.
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
- 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
- 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, sugar, and salt, and cook for 20-25 minutes until caramelized.
- Stir in the minced garlic during the last minute of cooking.
- Add orzo to the skillet and cook for 2 minutes, then mix in the shredded chicken, thyme, black pepper, and optional Worcestershire sauce.
- Pour in chicken broth and heavy cream; bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally.
- Stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- 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; garnish with fresh thyme or parsley if desired.
Notes
For best results, ensure onions are properly caramelized; this step is crucial for flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg