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–+ servings

Golden Onion Chicken Orzo Bake

A creamy, comforting chicken orzo bake with caramelized onions and melted cheese in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Casseroles, Chicken, Dinner, Pasta
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil preferably California olive oil
  • 2 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Casserole Base
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 2 cups cooked shredded chicken from a rotisserie chicken works well
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper freshly ground
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Worcestershire sauce optional, or use balsamic glaze

Method
 

Caramelize the Onions
  1. In a large oven-safe skillet or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook for 20 to 25 minutes, stirring now and then, until the onions are deeply golden and soft. Stir in the minced garlic during the last minute or two.
Add Orzo and Chicken
  1. Stir in the orzo and cook for 2 minutes, letting it toast lightly. Add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix everything together well.
Pour in Liquids
  1. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low.
  2. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
Add Cheese
  1. Stir in 1 cup of the mozzarella and all the Parmesan cheese. Mix until the cheese melts and the sauce is creamy.
Bake the Casserole
  1. Preheat your oven to 375 degrees F.
  2. Sprinkle the remaining 1/2 cup mozzarella over the top. Bake uncovered for 10 to 15 minutes, until bubbly and golden.
Serve
  1. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh thyme or parsley if you like.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 32gFat: 26gSaturated Fat: 14gCholesterol: 115mgSodium: 680mgFiber: 2gSugar: 6g

Notes

For a richer flavor, use a California Chardonnay to deglaze the pan after caramelizing onions.
Substitute the heavy cream with half-and-half for a lighter sauce, but expect a thinner consistency.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or microwave.
To make ahead, assemble the casserole without the final cheese topping, refrigerate, then add cheese and bake when ready.
Avoid overcooking the orzo on the stovetop; it will continue to cook in the oven.
Serve with a crisp green salad dressed with Meyer lemon vinaigrette for a California twist.
If you don't have a rotisserie chicken, poach two boneless chicken breasts in broth until cooked through, then shred.

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