Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 1 cup shredded Gruyere or Swiss cheese
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo in chicken broth until al dente; set aside.
- In a large skillet, heat olive oil and caramelize onions over medium heat until golden.
- Add garlic and cook for 1 minute.
- Combine onions, garlic, cooked chicken, thyme, salt, and pepper in a bowl.
- Mix cooked orzo with the onion mixture and transfer to a baking dish.
- Top with shredded cheese and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
- For added flavor, sprinkle with a little Parmesan cheese before baking.
- This dish pairs well with a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking, sautéing
- Cuisine: French-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Fifty-two grams
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg