Description
A comforting casserole merging rich flavors of French onion soup with tender chicken and orzo pasta.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked orzo pasta
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth (low-sodium)
- 1 cup half-and-half (or heavy cream for richness)
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the onions: Heat olive oil in a skillet, add sliced onions, cook slowly until golden brown (20-30 minutes). Add minced garlic in the last few minutes.
- Cook the chicken: Season and brown chicken in another skillet (5-7 minutes on each side). Shred the chicken once cooked.
- Combine ingredients: Preheat oven to 350°F (175°C). Mix caramelized onions, cooked chicken, uncooked orzo, half-and-half, and broth in a bowl, then fold in half of the cheeses.
- Assemble the casserole: Pour mixture into a greased 9×13-inch baking dish, top with the remaining cheese.
- Bake: Bake for 30-35 minutes, until cheese is bubbling and golden. Garnish with parsley before serving.
Notes
Use high-quality broth for the best flavor. Can be made ahead and frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: casserole, comfort food, French onion, chicken, orzo