Ingredients
- 2 cups boneless chicken (breast or thighs)
- 2 large yellow or sweet onions
- 1 cup orzo pasta
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme (or other herbs)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup Gruyère or mozzarella cheese, shredded
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Caramelize the onions: Heat a large skillet over medium heat, add olive oil and butter, and toss in sliced onions with a sprinkle of salt. Cook low and slow for about 25-30 minutes until golden.
- Add garlic and herbs: Stir in minced garlic and thyme, cooking for just a minute until fragrant.
- Cook the orzo: Bring chicken broth to a boil, gently stir in orzo, and cook according to package instructions. Drain and set aside.
- Combine ingredients: In a bowl, mix cooked orzo, sautéed onion mixture, diced chicken, and a cup of shredded cheese.
- Assemble the casserole: Pour the mixture into the prepared casserole dish and top with the remaining cheese.
- Bake: Place in the oven and bake for about 20-25 minutes until the top is golden and bubbly. Let it rest before serving.
Notes
This dish is perfect for busy weeknights and can be prepared ahead of time. Leftovers store well in the fridge or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten Free (if using gluten-free pasta)