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 (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half
- 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 sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
- Stir in the orzo and cook for 2 minutes to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
- Add chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and cook 8–10 minutes until orzo is tender, stirring occasionally.
- Stir in 1 cup mozzarella and Parmesan cheese until melted and creamy.
- Preheat oven to 375°F (190°C). Sprinkle remaining 1/2 cup mozzarella over top. Bake uncovered 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
- Use rotisserie chicken for quick prep.
- For a lighter option, substitute half and half for heavy cream.
- Garnish with fresh thyme or parsley for presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Casserole
- Cuisine: American