Description
A hearty one-pan casserole featuring caramelized onions, shredded chicken, and orzo in a creamy broth.
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, warmed
- 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
- Melt the butter and olive oil over medium heat, then add onions, sugar, and salt; cook for 20–25 minutes until caramelized.
- Stir in the garlic for the last 1–2 minutes until toasted.
- Add the orzo and cook for 2 minutes to lightly toast.
- Mix in shredded chicken, thyme, pepper, and Worcestershire sauce if using.
- Pour chicken broth and cream into the pan, bring to a simmer, then cover and cook for 8–10 minutes.
- Stir in 1 cup mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C), sprinkle remaining mozzarella on top, and bake for 10–15 minutes until golden.
- Let it rest for 5–10 minutes before serving.
Notes
Serve with a green salad or crusty bread. Leftovers can be reheated and served over rice or in wraps.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 generous cup
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg