Ingredients
Scale
- 1 lb boneless chicken breasts, diced
- 1 1/2 cups orzo pasta
- 4 large onions, sliced
- 3 tbsp butter
- 2 cups shredded Gruyere or Swiss cheese
- 3 cups chicken broth
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter and sauté onions on medium heat until caramelized, about 20 minutes. Set aside.
- In a separate skillet, heat olive oil and cook diced chicken until no longer pink, season with salt, pepper, and thyme.
- Cook orzo in boiling chicken broth until al dente, then drain.
- In a large mixing bowl, combine cooked orzo, chicken, caramelized onions, and half of the cheese.
- Transfer mixture to a casserole dish, sprinkle remaining cheese on top, and bake for 20-25 minutes until bubbly and golden.
Notes
- Use pre-caramelized onions for quicker prep.
- Can substitute Swiss cheese with mozzarella or provolone.
- Serve with a side green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing, Boiling
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg