Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 1/2 cups orzo pasta
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup shredded Gruyere or Swiss cheese
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tbsp olive oil over medium heat. Add onions and cook until caramelized, about 15 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil, and cook diced chicken until browned. Add garlic, thyme, salt, and pepper. Cook for another 2 minutes.
- In a baking dish, combine cooked chicken, caramelized onions, orzo, chicken broth, and half of the cheese. Mix well.
- Cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake for another 10 minutes until bubbly and golden.
- Garnish with fresh parsley, serve warm.
Notes
- For extra flavor, add a splash of balsamic vinegar during caramelization.
- Use a mix of cheeses for a more complex flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing
- Cuisine: French-American
- Diet: Gluten-Free (use gluten-free orzo)
Nutrition
- Serving Size: 1/4 casserole
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg