Description
A cozy and easy casserole that combines the rich flavors of French onion soup with comforting orzo pasta and chicken, topped with gooey cheese.
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
- 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 to 25 minutes, stirring occasionally, until the onions are golden and caramelized.
- Add minced garlic in the last minute of cooking.
- Stir in the orzo and let it toast for about two minutes.
- Mix in the shredded chicken, thyme, and black pepper. If desired, add Worcestershire sauce.
- Add chicken broth and cream, bringing to a gentle simmer. Cook for about 8 to 10 minutes, stirring occasionally.
- Once the orzo is tender, stir in 1 cup of mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella over top and bake uncovered for 10 to 15 minutes until bubbly and golden.
- Let it rest for 5 to 10 minutes before serving.
Notes
This dish is perfect for leftovers and can be adjusted with different cheeses, pasta shapes, or proteins, making it versatile for various tastes.