Description
This comforting one-pot meal captures the deep, savory essence of French onion soup in a hearty weeknight dinner. By caramelizing yellow onions to perfection and combining them with tender rotisserie chicken, toasted orzo, and a blend of melted cheeses, this dish creates a restaurant-quality experience. The orzo cooks directly in a flavorful broth, absorbing every bit of the rich, aromatic sauce, resulting in a creamy, satisfying casserole that the whole family will love.
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
2 large yellow onions, thinly sliced
1 tsp sugar
1/2 tsp salt
3 garlic cloves, minced
1 1/2 cups uncooked orzo pasta
2 cups shredded rotisserie chicken
1/2 tsp dried thyme
1/4 tsp 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
Instructions
Preheat your oven to 375°F (190°C).
Melt butter and olive oil in a large oven-safe skillet over medium heat.
Add sliced onions, sugar, and salt; cook for 20-25 minutes, stirring occasionally, until deep golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the orzo pasta to the skillet, stirring for 2 minutes to toast slightly.
Stir in the shredded chicken, dried thyme, black pepper, chicken broth, and heavy cream.
Bring the mixture to a simmer, then remove from heat.
Top evenly with mozzarella and parmesan cheese.
Transfer to the oven and bake for 20 minutes, or until the pasta is tender and the cheese is bubbly and golden brown.
Let rest for 5 minutes before serving.
Notes
Ensure you use an oven-safe skillet like cast iron for this recipe. If you prefer a thinner consistency, add an extra splash of chicken broth before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Fusion