Description
This comforting casserole combines the classic flavors of French onion soup with tender chicken and creamy orzo. It is an easy, hearty, and family-friendly dinner that is perfect for cool-weather evenings or any night you want a satisfying meal with minimal effort.
Ingredients
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3 tablespoons butter
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1 tablespoon olive oil
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3 large yellow onions, thinly sliced
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1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
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2 cloves garlic, minced
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2 cups uncooked orzo pasta
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3 cups low-sodium chicken broth
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1 cup milk or half-and-half
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2 cups cooked shredded chicken
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1 ½ cups shredded mozzarella cheese
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1 cup shredded provolone or Swiss cheese
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Salt and pepper, to taste
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Fresh parsley, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a large baking dish and set aside.
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Melt butter with olive oil in a large skillet over medium heat.
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Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 20 to 25 minutes. Season with salt, pepper, and thyme.
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Add the garlic and cook for 1 minute more.
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Stir in uncooked orzo until well coated in the onion mixture.
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Pour in the chicken broth and milk, stirring to combine.
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Mix in the shredded chicken until evenly distributed.
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Transfer everything into the prepared baking dish.
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Top with mozzarella and provolone cheese.
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Cover with foil and bake for 20 minutes.
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Remove foil and bake another 10 to 15 minutes, until cheese is melted and orzo is tender.
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Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
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If the mixture appears too thick before baking, stir in a splash more broth.
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Broil briefly at the end for a more golden cheese topping.
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Leftovers store well and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes