Description
A rich one-pan casserole blending creamy orzo, tender chicken, and caramelized onions in a custardy cheese-cream sauce. Combines French onion soup depth with Italian pasta elegance for a comforting, savory dish.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 garlic cloves, minced
1 ½ cups orzo pasta
2 cups shredded chicken (rotisserie)
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cups low-sodium broth
1 cup heavy cream
1 ½ cups mozzarella, shredded
½ cup Parmesan, grated
Instructions
Preheat oven to 375°F (190°C)
Heat butter and olive oil in a large oven-safe skillet over medium heat
Add onions, sugar, and ¼ teaspoon salt; cook 25-30 minutes until caramelized and golden
Stir in garlic, cook 2 minutes
Add orzo, chicken, thyme, and black pepper; cook 5 minutes
Pour in broth and cream, stirring until absorbed
Mix in mozzarella and Parmesan until melted
Transfer to oven and bake 20-25 minutes until golden and bubbly
Notes
Use clarified butter for higher heat stability
Substitute coconut cream for non-dairy version
Buttermilk Parmesan works as vegan alternative
Rotisserie chicken saves prep time
Skillet must be oven-safe (cast iron ideal)
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: French-Italian fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg