Description
A warm and rich casserole combining deep onion flavor with chicken, orzo, and creamy cheese, perfect for a quick weeknight meal.
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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Heat a large oven-safe skillet or Dutch oven over medium heat. Melt the butter with the olive oil.
- Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally until the onions are deep gold and soft.
- Stir in the minced garlic in the last 1–2 minutes of cooking.
- Add the orzo to the pan and stir, cooking for an additional 2 minutes to toast it slightly.
- Mix in the shredded chicken, thyme, pepper, and Worcestershire or balsamic sauce if using.
- Pour in the chicken broth and cream, bringing to a gentle simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes until the orzo is tender, stirring occasionally.
- Stir in 1 cup of mozzarella and the Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining mozzarella over the top.
- Bake uncovered for 10–15 minutes until the top is bubbly and light brown.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Allow the casserole to sit before serving for best results. Pair with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg