Description
A comforting casserole that combines the flavors of French onion soup with tender orzo and shredded chicken, perfect for cozy evenings.
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
- Melt the butter and olive oil over medium heat in a large oven-safe skillet or Dutch oven.
- Add sliced onions, sugar, and salt; cook for 20–25 minutes, stirring occasionally, until caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
- Incorporate the orzo and cook for 2 minutes, lightly toasting it.
- Mix in the shredded chicken, thyme, pepper, and Worcestershire sauce if using.
- Pour in the chicken broth and cream, bringing it to a gentle simmer.
- Reduce heat to low, cover, and let cook for 8–10 minutes, stirring occasionally.
- Stir in 1 cup mozzarella and Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining mozzarella on top.
- Bake uncovered for 10–15 minutes until bubbly and golden. Let it rest for 5–10 minutes before serving.
Notes
Caramelizing the onions is crucial for depth of flavor. Use fresh ingredients for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg