Description
A cozy and comforting dish filled with caramelized onions and tender chicken enveloped in creamy orzo, perfect for autumn gatherings.
Ingredients
- 2 cups of cooked orzo
- 2 cups of shredded chicken
- 2 large onions, thinly sliced
- 3 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 1 teaspoon of thyme
- Salt and pepper, to taste
- 1 cup of shredded Gruyère cheese
- Optional: fresh parsley for garnish
Instructions
- Sauté the onions: In a large pan over medium heat, heat the olive oil and add the sliced onions. Cook until they are soft and golden brown, about 15-20 minutes. Stir often to ensure even cooking and to prevent them from burning.
- Add garlic and seasonings: Once the onions are caramelized, add the minced garlic, thyme, and a pinch of salt and pepper. Cook for another 2-3 minutes until fragrant.
- Mix the chicken and broth: In a large bowl, combine the cooked orzo, shredded chicken, caramelized onions, chicken broth, and heavy cream. Mix well to ensure the ingredients are evenly distributed.
- Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish. Make sure to spread it evenly across the dish.
- Add cheese: Sprinkle the shredded Gruyère cheese over the top of the casserole.
- Bake: Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes, until the top is bubbly and golden.
Notes
This casserole can be made ahead of time and is great for using leftover chicken. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American