Description
A comforting casserole that combines the flavors of French onion soup with tender orzo, chicken, and a creamy sauce, topped with melted 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
- 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
- Caramelize the onions: In a large skillet over medium heat, melt the butter and olive oil together. Add the thinly sliced onions, sugar, and salt. Stir to combine and cook for 20-25 minutes, stirring occasionally, until the onions are beautifully golden brown. Just before they reach the perfect caramelization, add the minced garlic and cook for an additional minute until fragrant.
- Add orzo and chicken: Stir in the orzo, allowing it to toast lightly for about 2 minutes. Then, add the shredded chicken, dried thyme, and black pepper, mixing everything well.
- Pour in liquids: Pour the chicken broth and heavy cream into the skillet. Increase the heat slightly and bring the mixture to a simmer. Cover the skillet and cook for 8-10 minutes, or until the orzo is tender and has absorbed some of the liquid.
- Add cheese: Remove the lid and stir in 1 cup of the mozzarella and all of the Parmesan cheese. Allow it to melt and become part of the creamy goodness.
- Bake the casserole: Preheat your oven to 375°F (190°C). Transfer the mixture to a casserole dish and top it with the remaining mozzarella cheese. Bake uncovered for 10-15 minutes, or until the cheese is bubbling and lightly golden.
- Serve: Let the casserole rest for 5-10 minutes before serving. For an extra touch of freshness, garnish with sprigs of fresh thyme or parsley.
Notes
Make-ahead tips: Prepare the casserole up to the baking stage, cover it tightly, and refrigerate for up to two days. Cooking alternatives: If you prefer a quicker method, try using an Instant Pot. Customize with sautéed mushrooms or spinach for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg