Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 ½ cups orzo pasta
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups shredded Gruyere cheese
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook until caramelized, about 20 minutes. Season with salt and pepper.
- In a separate pan, cook the cubed chicken until browned and cooked through. Set aside.
- Cook orzo in boiling chicken broth according to package instructions until al dente. Drain and set aside.
- In a casserole dish, combine cooked orzo, chicken, caramelized onions, and garlic. Mix well.
- Top with shredded cheese and bake uncovered for 20-25 minutes until bubbly and golden brown.
- Garnish with fresh thyme or parsley before serving.
Notes
- For added flavor, sprinkle a little grated Parmesan cheese on top before baking.
- Make ahead: Assemble the casserole and refrigerate overnight, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, sautéing
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg