Description
A comforting and flavorful one-pot casserole featuring tender chicken and orzo pasta, infused with the rich taste of caramelized onions and classic French onion soup flavors.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 4 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded Gruyere cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 10-15 minutes.
- Add minced garlic, shredded chicken, thyme, rosemary, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Stir in the heavy cream and Parmesan cheese until well combined and the sauce thickens slightly.
- Preheat your broiler.
- Sprinkle the Gruyere cheese evenly over the top of the casserole.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly and lightly golden brown. Watch carefully to prevent burning.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can deglaze the pan with a splash of white wine after caramelizing the onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
- Feel free to add other vegetables like mushrooms or spinach along with the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot, Baked
- Cuisine: American