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 for lighter option)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Optional: ½ teaspoon Worcestershire sauce or balsamic glaze for added depth

Instructions

Place a large oven-safe skillet or Dutch oven over medium heat and melt the butter with the olive oil. Add the sliced onions along with the sugar and salt. Cook for 20–25 minutes, stirring occasionally, until the onions develop a deep golden color and soft texture. Stir in the minced garlic during the final 1–2 minutes of cooking.

Mix the orzo into the onion mixture and cook for about 2 minutes so it lightly toasts. Add the shredded chicken, thyme, black pepper, and Worcestershire sauce if you’re using it. Stir everything together until evenly combined.

Add the chicken broth and heavy cream. Bring the mixture to a gentle simmer. Lower the heat, cover the pan, and cook for 8–10 minutes, stirring occasionally, until the orzo becomes tender.

Stir in 1 cup of the mozzarella cheese along with the Parmesan. Continue mixing until the cheeses melt and the sauce becomes smooth and creamy.

Preheat the oven to 375°F (190°C). Sprinkle the remaining ½ cup of mozzarella cheese evenly across the top. Place the uncovered skillet in the oven and bake for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.

Allow the casserole to sit for 5–10 minutes before serving so the sauce thickens slightly. Garnish with fresh thyme or parsley if desired.