Description
A comforting, creamy bake with silky orzo, tender chicken, and caramelized onions, topped with melted cheese.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt (for onions, adjust to taste)
- 3 garlic cloves, minced
- 1 1/2 cups dry orzo pasta
- 2 cups cooked shredded chicken (rotisserie chicken 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)
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- Melt butter and olive oil in a large skillet over medium heat.
- Add onions, sugar, and salt, cooking until caramelized, about 20-25 minutes.
- Stir in minced garlic during the last few minutes.
- Add orzo and toast lightly for 1-2 minutes.
- Incorporate shredded chicken, thyme, and pepper; mix well.
- Pour in chicken broth and heavy cream, simmer until orzo is tender, about 8-10 minutes.
- Stir in mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C), layer remaining mozzarella on top, and bake for 10-15 minutes until golden.
- Let it rest for 5-10 minutes before serving.
Notes
For a lighter option, substitute half-and-half for heavy cream. Can be made ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg