French Onion Chicken Orzo Casserole

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• ½ teaspoon salt
• 3 garlic cloves, minced
• 1 ½ cups orzo pasta
• 2 cups cooked shredded chicken (rotisserie works well)
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Optional: ½ teaspoon Worcestershire sauce or balsamic glaze

Instructions:

1. In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook 20–25 minutes, stirring occasionally, until deeply caramelized. Add garlic during the last 1–2 minutes.
2. Stir in orzo and toast for 2 minutes. Add shredded chicken, thyme, pepper, and Worcestershire if using.
3. Pour in chicken broth and cream. Bring to a gentle simmer, reduce heat, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.
4. Stir in 1 cup mozzarella and all Parmesan until creamy.
5. Sprinkle remaining ½ cup mozzarella on top. Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
6. Rest 5–10 minutes before serving.