Description
A delightful dish that combines the rich flavors of French onion soup with hearty chicken and pasta, perfect for busy weeknights.
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, melt the butter and olive oil over medium heat.
- Add the thinly sliced onions and stir to coat in the oils.
- Sprinkle in the sugar and salt, cooking until the onions are deep golden brown, about 20-25 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Add the orzo pasta to the pan and toast lightly for 2 minutes.
- Mix in the shredded chicken, dried thyme, and black pepper; combine well.
- Pour in the chicken broth and heavy cream, bringing to a gentle simmer.
- Cover and cook on low for 8-10 minutes, stirring occasionally.
- Stir in 1 cup of shredded mozzarella and Parmesan until melted.
- Preheat the oven to 375°F (190°C) and top the mixture with the remaining mozzarella.
- Bake uncovered for 10-15 minutes, until the top is bubbly and golden brown.
- Allow to rest for 5-10 minutes before serving.
Notes
Use fresh ingredients for best flavor and adjust seasoning to taste. Add sautéed mushrooms for extra depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: casserole, chicken, French onion, comfort food