Description
A comforting one-pan casserole that merges the classic flavors of French onion soup with tender chicken and creamy orzo pasta.
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
- Melt butter and olive oil in a large oven-safe skillet over medium heat. Add onions, sugar, and salt; cook for 20–25 minutes until caramelized.
- Stir in minced garlic during the last 1–2 minutes.
- Add orzo and cook for 2 minutes, then mix in shredded chicken, thyme, pepper, and Worcestershire sauce (if using).
- Pour in chicken broth and cream; bring to a simmer, then cover and cook for 8–10 minutes until 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 on top and bake uncovered for 10–15 minutes until bubbly.
- Let rest for 5–10 minutes before serving, garnishing with fresh thyme or parsley if desired.
Notes
For best flavor, allow onions to caramelize slowly and feel free to add more cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg