A rich, cheesy casserole blending caramelized onions, shredded chicken, creamy orzo, and melty Gruyère — inspired by French onion soup, made for family dinners.
Author:Maya Lawson
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:4-6 servings 1x
Ingredients
Scale
2 cups shredded cooked chicken
1 cup uncooked orzo
3 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
2 tsp fresh thyme or 1 tsp dried
2 cups low-sodium beef or chicken broth
1/2 cup heavy cream or half-and-half
1 to 1 1/2 cups shredded Gruyère or Swiss cheese
Salt & pepper to taste
Fresh parsley for garnish
Instructions
In a skillet, caramelize onions in butter and oil over medium-low heat, 30–40 minutes. Add garlic and thyme in the last 5 minutes.
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
In a large bowl, mix chicken, orzo, onions, broth, cream, salt, and pepper.
Pour into baking dish. Cover with foil and bake for 35–40 minutes.
Uncover, stir gently, and top with cheese. Bake another 10–12 minutes, then broil for 1–2 minutes if desired.
Rest for 10 minutes. Garnish with parsley and serve warm.
Notes
Make ahead and refrigerate unbaked for up to 1 day.