Creamy, cheesy French Onion Chicken Orzo Casserole perfect for weeknight dinners.

Scale

2 tbsp butter

1 tbsp olive oil

3 large yellow onions, thinly sliced

3 cloves garlic, minced

1 lb cooked chicken, shredded

1 ½ cups uncooked orzo

3 cups chicken broth

1 cup heavy cream

1 ½ cups shredded Gruyère or mozzarella

½ tsp dried thyme

Salt and pepper to taste

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1. Caramelize onions in butter and olive oil until golden brown.

2. Add garlic; cook 1 minute.

3. Stir in orzo; toast 2 minutes.

4. Pour in broth, thyme, and cream; bring to simmer.

5. Fold in chicken and half the cheese; season with salt and pepper.

6. Transfer to casserole dish, top with remaining cheese.

7. Bake at 375°F for 25 minutes until golden and bubbly.

8. Rest 5–10 minutes before serving.

Use half chicken and half mushrooms for variation.

Substitute half-and-half for lighter version.

Gruyère or mozzarella both melt beautifully.

Make ahead and refrigerate up to 24 hours before baking.