Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup orzo pasta
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups beef or chicken broth
- 1 cup shredded Gruyere or Swiss cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Fresh thyme or parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Caramelize onions in butter and 1 tbsp olive oil over medium heat until golden and sweet, about 20 minutes. Set aside.
- Cook orzo in broth until al dente. Drain excess liquid if needed.
- Sauté garlic in remaining olive oil for 1 minute. Mix with cooked orzo, caramelized onions, and shredded chicken. Season with salt, pepper, and herbs.
- Transfer mixture to a greased casserole dish. Top with shredded cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted and golden.
- Garnish with fresh herbs before serving.
Notes
- Use chicken cooked ahead or rotisserie for convenience.
- You can substitute Swiss cheese with mozzarella or cheddar.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: French-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 casserole serving
- Calories: 520 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg