French Onion Chicken Orzo Casserole

INGREDIENTS

• 2 tablespoon 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 cup orzo pasta
• 2 cup cooked shredded chicken rotisserie works well
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cup low-sodium chicken broth
• 1 cup heavy cream or half and half for lighter option
• 1 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Worcestershire sauce or balsamic glaze optional, for added depth

INSTRUCTIONS

1. 1 In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
2. 2 Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Add shredded chicken, thyme, pepper, and Worcestershire if using. Mix well.
3. 3 Add the chicken broth and cream. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
4. 4 Stir in 1 cup mozzarella and the Parmesan cheese. Mix until melted and creamy.
5. 5 Preheat 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 on top.
6. 6 Let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.