Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 large onion, thinly sliced
- 3 cups cooked orzo pasta
- 1 cup shredded Gruyere cheese
- 1 cup French onion soup
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and cook onions until caramelized, about 15 minutes. Add garlic and cook for 1 minute.
- In a separate pan, season chicken with salt, pepper, and thyme. Cook until browned and cooked through, about 8 minutes.
- Mix cooked chicken, caramelized onions, cooked orzo, and French onion soup in a large bowl.
- Transfer mixture into a baking dish. Top with shredded cheese.
- Bake uncovered for 20-25 minutes until bubbly and cheese is golden. Garnish with fresh herbs if desired.
Notes
- For extra flavor, add a splash of white wine to the onions during caramelization.
- Can be prepared ahead and baked later.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake & Sauté
- Cuisine: French-American
- Diet: Contemporary comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg