Description
A delicious and cozy casserole that combines the rich flavors of French onion soup with tender orzo pasta and cheesy goodness.
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 preferred)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 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
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Toss in sliced onions, sugar, and salt. Simmer for 20–25 minutes, stirring occasionally.
- Stir in minced garlic for the last 1–2 minutes.
- Add orzo and cook for an additional 2 minutes.
- Add shredded chicken, thyme, and black pepper. Mix until combined.
- Pour in chicken broth and cream. Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally until orzo is tender.
- Stir in one cup of mozzarella and Parmesan cheese until melted.
- Preheat 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. Garnish with fresh thyme or parsley if desired.
Notes
Feel free to substitute ingredients based on personal preference or availability.