Description
A creamy casserole that blends the rich flavors of French onion soup with tender chicken and orzo pasta.
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 (rotisserie works wonderfully)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 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 or Dutch oven over medium heat.
- Add the sliced onions, sugar, and salt; cook for 20–25 minutes until caramelized. Add minced garlic in the last 1–2 minutes.
- Stir in the orzo and toast for 2 minutes.
- Add shredded chicken, thyme, and pepper (and Worcestershire sauce if using); mix well.
- Pour in chicken broth and cream; bring to a gentle simmer and cook for 8–10 minutes until orzo is tender.
- 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 uncovered for 10–15 minutes until bubbly and golden.
- Let it rest for 5–10 minutes before serving.
Notes
For deeper flavor, use high-quality chicken broth. Rotisserie chicken enhances the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American