Description
A comforting blend of French onion soup flavors with tender orzo and juicy chicken, all baked to bubbly perfection.
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 wonderfully)
- 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 a 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
- 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 20–25 minutes until deeply golden and caramelized.
- Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for an additional 2 minutes.
- Add the shredded chicken, dried thyme, and black pepper, mixing in Worcestershire sauce if using.
- Add chicken broth and heavy cream, bringing to a gentle simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes until the orzo is tender.
- Stir in 1 cup of mozzarella and grated Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C) and sprinkle remaining mozzarella on top.
- Bake uncovered for 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving, garnished with fresh thyme or parsley.
Notes
This casserole can be made ahead, is great for leftovers, and can be frozen for up to 2 months. Experiment with different cheeses for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg