Description

A rich and comforting baked casserole featuring caramelized onions, tender shredded chicken, creamy orzo, and a golden layer of melted cheese.

Ingredients

Scale

2 tablespoons olive oil
3 large yellow onions, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 cups cooked chicken breast, shredded (about 1 pound raw chicken)
1 1/2 cups uncooked orzo pasta
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 25–30 minutes until caramelized.
Add garlic and cook for 1 minute. Stir in salt, pepper, thyme, and Worcestershire sauce.
Add shredded chicken, uncooked orzo, chicken broth, and heavy cream. Stir and bring to a gentle simmer.
Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes.
Remove foil, top with mozzarella, Gruyère, and Parmesan. Bake uncovered for 15–20 minutes until golden and bubbly.
Let rest 5–10 minutes before serving. Garnish with parsley if desired.

Notes

For best results, caramelize onions slowly over medium heat. You can assemble the casserole up to 24 hours in advance and refrigerate before baking. Swiss cheese can substitute for Gruyère if needed.

Prep Time: 15 minutes
Cook Time: 45 minutes