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
- 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, melt the butter and olive oil over medium heat. Add onions, sugar, and salt; cook for 20-25 minutes until caramelized.
- Stir in minced garlic and cook for 1-2 minutes.
- Add orzo and toast for about 2 minutes. Mix in shredded chicken, thyme, black pepper, and Worcestershire sauce.
- Pour in chicken broth and cream, simmer for 8-10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan cheese until melted.
- Preheat oven to 375°F (190°C), sprinkle remaining mozzarella on top, and bake for 10-15 minutes until bubbly and golden.
- Let it rest for 5-10 minutes before serving; garnish with fresh herbs if desired.
Notes
This casserole can be made ahead of time and frozen for later use. Simply thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg