Description
A comforting one-pot casserole blending French onion soup flavors with tender chicken and orzo pasta, topped with gooey 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 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce or balsamic glaze
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Melt butter and olive oil in a large oven-safe skillet over medium heat. Add sliced onions, sugar, and salt; cook for 20-25 minutes until caramelized.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in orzo and toast for 2 minutes. Then add shredded chicken, thyme, black pepper, and Worcestershire sauce; mix well.
- Pour in chicken broth and heavy cream; bring to a simmer. Cover and cook for 8-10 minutes until orzo is tender.
- Stir in mozzarella and Parmesan cheese until melted and creamy. Preheat the oven to 375°F (190°C).
- Sprinkle remaining mozzarella on top and bake uncovered for 10-15 minutes until bubbly and golden. Let rest for 5-10 minutes before serving.
Notes
For added flavor, use homemade chicken broth. Consider adding frozen peas for texture during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg