Description
A comforting casserole combining the flavors of French onion soup, tender chicken, and orzo pasta, baked to perfection.
Ingredients
Scale
- 2 cups of orzo pasta
- 4 cups of chicken broth (low-sodium preferred)
- 1 lb boneless, skinless chicken breasts, diced
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring frequently, until they become soft and caramelized, about 15-20 minutes.
- Pour the chicken broth into a separate saucepan and bring to a simmer. Once simmering, add the diced chicken and cook for about 5-7 minutes, or until the chicken is opaque.
- Add the minced garlic to the caramelized onions and cook for another minute, ensuring the garlic becomes fragrant.
- Combine the cooked orzo, onion mixture, chicken, thyme, and half of the cheeses in a large mixing bowl. Season with salt and pepper.
- Preheat the oven to 375°F (190°C). Transfer the orzo mixture into a greased 9×13 inch baking dish and top with the remaining cheeses.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let it sit for about 10 minutes before garnishing with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg