Description
A rich and creamy casserole featuring caramelized onions, rotisserie chicken, and gooey cheeses that transforms an ordinary dinner into a cozy gathering.
Ingredients
- 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 (such as rotisserie)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 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 the 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, allowing it to toast lightly for 2 minutes. Then add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well to combine.
- Add the chicken broth and cream, stirring gently to combine. Bring everything to a gentle simmer. Reduce heat to low, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
- Once cooked, stir in 1 cup of mozzarella and Parmesan cheese until melted and creamy.
- Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10–15 minutes until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Allowing the casserole to rest before serving enhances the flavors. Experiment with different cheeses for unique flavors.
