Description
A warm and comforting casserole that combines the rich flavors of French onion soup with tender orzo pasta and shredded chicken.
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 great)
- 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
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
- In the last 1–2 minutes of cooking, stir in the minced garlic.
- Add the orzo and toast for 2 minutes, mixing it with the onions.
- Stir in the shredded chicken, thyme, and black pepper. If using, mix in the Worcestershire sauce.
- Pour in the chicken broth and cream, bringing the mixture 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 the Parmesan cheese, mixing until they melt and create a creamy sauce.
- Preheat your oven to 375°F (190°C). Top the mixture with the remaining mozzarella.
- Bake uncovered for 10–15 minutes, or 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 extra flavor, add a splash of white wine while sautéing the onions. Consider using smoked Gouda cheese for a twist.