Description
A comforting casserole that combines the flavors of French onion soup with chicken and orzo pasta, topped with 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, stirring occasionally, until the onions are deeply golden and caramelized. Stir in minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes to lightly toast. 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 orzo is tender.
- Stir in 1 cup of mozzarella and the Parmesan cheese 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 on top.
- Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For deeper flavor, allow the onions to caramelize longer. Use leftover cooked chicken like rotisserie for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg