Ingredients
Scale
- 2 cups orzo pasta
- 2 large onions, sliced
- 2 tablespoons olive oil
- 4 chicken breasts, cooked and shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups beef or chicken broth
- 2 tablespoons butter
- 2 teaspoons thyme leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook until caramelized, about 15 minutes.
- Meanwhile, cook orzo in broth until al dente, about 8-10 minutes. Drain if necessary.
- In a mixing bowl, combine cooked orzo, shredded chicken, caramelized onions, thyme, salt, and pepper.
- Transfer the mixture to a greased baking dish. Top with shredded mozzarella and Parmesan cheeses.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh herbs before serving and enjoy your comforting casserole!
Notes
- For extra flavor, add a splash of balsamic vinegar to the onions during caramelization.
- You can substitute chicken with cooked beef or make it vegetarian with mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low-carb, Dairy-Free (omit cheeses)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg