Ingredients
1 lb boneless chicken breasts or thighs, diced
1 cup orzo pasta
3 large yellow onions, thinly sliced
3 cups beef or chicken broth
1 ½ cups Gruyère or Swiss cheese, shredded
2 tbsp butter
1 tsp fresh thyme or parsley
Salt and pepper to taste
Optional: 1 cup sliced mushrooms or spinach
Instructions
1. In a large oven-safe skillet, melt butter over medium heat.
2. Add onions and cook slowly until golden and caramelized (about 20 minutes).
3. Add diced chicken, season with salt and pepper, and cook until lightly browned.
4. Stir in the orzo, coating it with the onion mixture.
5. Pour in broth, bring to a simmer, and cook until most liquid is absorbed.
6. Sprinkle Gruyère cheese over the top.
7. Bake at 375°F (190°C) for 15 minutes until golden and bubbly.
8. Garnish with thyme or parsley and serve warm.
Notes
This casserole reheats beautifully and can be frozen for up to 2 months. For a vegetarian version, substitute mushrooms for chicken. For extra crunch, top with crispy onions before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg