Description
A deliciously creamy chicken and orzo bake, topped with crispy fried onions and fresh parsley.
Ingredients
Scale
- 2 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup orzo pasta
- 2 cups shredded cooked chicken
- 1 ½ cups shredded Gruyère cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups crispy fried onions
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, melt the butter over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–35 minutes until caramelized. Add garlic and thyme during the last 5 minutes.
- While onions cook, bring a pot of salted water to a boil. Cook orzo until just al dente (about 7–8 minutes). Drain and set aside.
- Add chicken broth and heavy cream to the caramelized onion mixture. Bring to a simmer. Stir in the Gruyère cheese until melted. Season with salt and pepper.
- In a large bowl, combine the orzo, shredded chicken, and onion-cream sauce. Mix thoroughly.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
- Top with crispy fried onions and bake at 375°F for 20–25 minutes, or until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- This dish can be prepared ahead of time and baked right before serving.
- For a variation, add vegetables like spinach or peas.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg