Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, chopped
- 1 cup orzo pasta
- 2 large onions, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes. Set aside.
- In the same skillet, cook chicken until browned and cooked through. Season with salt, pepper, and thyme. Set aside.
- In a baking dish, combine uncooked orzo, chicken broth, garlic, and remaining olive oil. Stir in cooked chicken, caramelized onions, half of mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil, top with remaining cheese, and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add sliced mushrooms or spinach for extra flavor.
- You can prepare this casserole ahead and refrigerate before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: French-inspired
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg