Creamy orzo with caramelized onions, tender shredded chicken, mozzarella, and Parmesan, baked until bubbly and golden.
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves, minced
1 1/2 cups orzo pasta
2 cups cooked shredded chicken
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon Worcestershire sauce, optional
1. Caramelize onions with butter, oil, sugar, and salt for 20–25 minutes.
2. Add garlic and cook for 1–2 minutes.
3. Stir in orzo and toast for 2 minutes.
4. Add chicken, thyme, pepper, and Worcestershire.
5. Add broth and cream; simmer covered for 8–10 minutes.
6. Stir in 1 cup mozzarella and Parmesan.
7. Top with remaining mozzarella.
8. Bake at 375°F for 10–15 minutes.
9. Rest for 5–10 minutes and garnish.
Half-and-half can replace heavy cream.
Rotisserie chicken works well.
Serve with salad or roasted vegetables.
Let rest before serving.