Description
A hearty casserole that combines the savory flavors of French onion soup with creamy pasta for a warm, comforting dish.
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 or Dutch oven, melt the butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20-25 minutes until caramelized. Stir in garlic for 1-2 minutes until fragrant.
- Add orzo and toss to lightly toast for about 2 minutes. Fold in shredded chicken, thyme, black pepper, and Worcestershire sauce if using.
- Pour in chicken broth and cream, stirring until combined. Bring to a gentle simmer, cover, and cook for 8-10 minutes until orzo is tender.
- Stir in 1 cup mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake uncovered for 10-15 minutes until golden and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For best results, caramelize onions slowly. You can swap cheeses based on preference and customize ingredient amounts to fit dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg