Description
A cozy casserole with rich onion flavor, tender chicken, and creamy orzo, perfect for weeknight dinners or entertaining guests.
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 (use halal chicken)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth (use halal broth)
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon halal 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 onions, sugar, and salt. Cook for 20–25 minutes, stirring until caramelized.
- Stir in minced garlic during the last 1–2 minutes.
- Add orzo and cook for 2 minutes.
- Stir in shredded chicken, thyme, pepper, and Worcestershire sauce if using.
- Add chicken broth and cream. Bring to a gentle simmer and cook for 8–10 minutes until orzo is tender.
- Mix in 1 cup of mozzarella and Parmesan cheese until melted.
- Preheat oven to 375°F (190°C). Sprinkle remaining mozzarella on top and bake for 10–15 minutes until golden and bubbly.
- Let it rest for 5–10 minutes before serving.
Notes
For a different twist, add baby spinach in the last few minutes of cooking. Can be made vegetarian by replacing chicken with mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg