French Onion Chicken Orzo Casserole
Sweet caramelized onions, shredded chicken and tender orzo bake in a savory broth beneath a golden blanket of mozzarella.
15 min
Prep
100 min
Cook
4
Serves
675
Calories
Macros · per serving
50g protein
74g carbs
19g fat
Ingredients
For 4 servings
- 3 onion
- 2 tablespoons butter
- 2 clove garlic
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1½ cups orzo
- 16 ounces chicken breast
- 1½ cups mozzarella
Instructions
- 1
Heat the oven to 375°F/190°C. Thinly slice the onions, mince the garlic and grate the mozzarella.
- 2
Melt the butter in a deep, ovenproof 12-inch skillet over medium heat. Add the onions and salt, then reduce the heat to medium-low. Cook for 35–40 minutes, stirring regularly, until soft and deeply golden. Lower the heat if the onions begin to scorch.
- 3
Stir in the garlic, thyme and black pepper and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom. Add the chicken breasts and bring to a gentle simmer. Cover and simmer for 15–20 minutes, until the chicken reaches 165°F/74°C. Transfer the chicken to a plate and shred with two forks. Stir in the dry orzo and shredded chicken, then bring to a gentle simmer.
- 4
Cover tightly with an ovenproof lid or foil and bake for 25 minutes, until the orzo is almost tender and most of the broth has been absorbed.
- 5
Uncover carefully and stir well. Scatter the mozzarella evenly over the top, then bake uncovered for 8–10 minutes, until the orzo is tender, the casserole is bubbling hot and the cheese is melted with golden spots.
- 6
Let stand for 5 minutes before spooning into bowls; the remaining broth will thicken into a light sauce.
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