Description
A delightful twist on French onion soup and chicken casserole, combining caramelized onions, tender chicken, and creamy orzo.
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
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or substitute with 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 with olive oil over medium heat. Add sliced onions, sugar, and salt, stirring frequently. Cook for about 20-25 minutes until the onions are deeply golden and caramelized, adding minced garlic during the last 1-2 minutes.
- Stir in the orzo and allow it to toast for about 2 minutes. Incorporate the shredded chicken, thyme, pepper, and Worcestershire sauce (if using).
- Add chicken broth and cream, bringing to a gentle simmer. Reduce heat to low, cover, and let cook for 8-10 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top and bake uncovered for 10-15 minutes until bubbly and golden.
- Allow the casserole to rest for 5-10 minutes before serving, garnished with fresh thyme or parsley if desired.
Notes
Substitutions like using veggie broth or dairy alternatives can easily make this dish adaptable to your dietary preferences. For crispy topping, broil the casserole for the last few minutes of baking.