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 the sliced onions, sugar, and salt. Cook for 20-25 minutes, stirring occasionally, until caramelized.
- Add minced garlic and stir for 1-2 minutes. Add orzo and cook for 2 minutes.
- Mix in shredded chicken, thyme, pepper, and Worcestershire sauce, stirring well.
- Pour in chicken broth and cream. Simmer gently, cover, and cook for 8-10 minutes until orzo is tender.
- Stir in 1 cup of mozzarella and Parmesan, mixing until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10-15 minutes until bubbly.
- Let it rest for 5-10 minutes before serving.
Notes
Can be served with a green salad or crusty bread. Leftovers last 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: casserole, chicken, orzo, comfort food, family meal