Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 large yellow onion, caramelized
- 3 cups orzo pasta
- 4 cups beef or chicken broth
- 2 cups shredded Gruyère or Swiss cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, add sliced onions and cook low and slow until caramelized, about 15 minutes.
- In a large mixing bowl, combine cooked chicken, caramelized onions, garlic, thyme, broth, and orzo. Mix well.
- Pour the mixture into a greased casserole dish. Top evenly with shredded cheese.
- Bake for 25-30 minutes until bubbling and cheese is golden brown.
Notes
- You can substitute Gruyère with Swiss or mozzarella for a different flavor.
- For extra richness, add a splash of cream before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake and sauté
- Cuisine: French-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg