Description
A comforting casserole featuring tender chicken, creamy orzo, and sweet caramelized onions, perfect for any night.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter (preferably unsalted, at room temperature)
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- 2 teaspoons minced garlic
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 ounce dry French onion soup mix
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Sauté the onions with olive oil and butter for 10-12 minutes until golden and caramelized.
- Add minced garlic and cook for about 1 minute.
- Cook the chicken pieces until lightly browned, about 4-5 minutes.
- Combine orzo, chicken broth, water, and soup mix; bring to a gentle simmer.
- Incorporate heavy cream, sour cream, half of the Gruyere, Parmesan, and thyme; season to taste.
- Bake for 20-25 minutes until the orzo is tender and cheese is bubbly.
- Rest for 5 minutes before serving.
Notes
Use quality ingredients for best results. This dish is great for leftovers and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg