Description
A delightful casserole combining the rich flavors of French onion soup with tender orzo and shredded chicken, 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
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes until caramelized, stirring occasionally. Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes. Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Add chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese. Mix until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Let it rest for 5–10 minutes before serving.
Notes
For extra flavor, use homemade chicken broth. Stir orzo occasionally while it simmers. For a crispier top, broil for a minute after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg