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Description
A delightful dish that combines caramelized onions with tender chicken and creamy orzo pasta, perfect for busy weeknights or cozy family dinners.
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 (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
- Caramelize the onions: In a large oven-safe skillet, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes until golden and caramelized, stirring occasionally. Stir in the minced garlic during the last 1–2 minutes.
- Add orzo and chicken: Stir in the orzo and cook for 2 minutes. 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, reduce heat to low, cover, and cook for 8–10 minutes until the orzo is tender, stirring occasionally.
- Add cheese: Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Bake the casserole: Preheat the oven to 375°F (190°C). Sprinkle remaining 1/2 cup of mozzarella on top and 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 best results, take your time caramelizing the onions. You can use leftover chicken or a store-bought rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French