Description
This comforting Chicken Orzo Bake combines tender orzo pasta with a creamy cheese sauce, savory spices, and a medley of vegetables. Topped with melty Cheddar and Parmesan cheeses and juicy rotisserie chicken, it’s a hearty one-dish meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2-3/4 cups chicken broth
- 1 cup heavy cream
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1 (12-ounce) bag frozen diced peas and carrots
- 1 cup frozen corn
- 1-3/4 cups orzo pasta
- Salt and pepper to taste (approximately 1 teaspoon each)
Cheese
- 2 cups freshly shredded sharp Cheddar cheese, divided
- 2/3 cup freshly grated Parmesan cheese, divided
Protein & Vegetables
- 3 cups diced rotisserie chicken
- 1 cup finely diced broccoli
Instructions
- Prepare oven and dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix base ingredients: In the greased baking dish, combine olive oil, chicken broth, heavy cream, paprika, garlic powder, ground mustard, frozen peas and carrots, frozen corn, and orzo pasta. Add 1 cup of Cheddar cheese, 1/3 cup Parmesan cheese, salt, and pepper. Stir everything gently until well combined and spread into an even layer.
- Top and bake: Sprinkle the top evenly with 1/2 cup Cheddar and 1/3 cup Parmesan cheese. Place the dish uncovered in the oven and bake for 40 to 45 minutes, or until the orzo is tender and the mixture is creamy.
- Add chicken and broccoli: Remove the dish from the oven. Add diced rotisserie chicken, finely diced broccoli, and the remaining 1/2 cup Cheddar cheese. Gently stir to combine all ingredients evenly.
- Rest the casserole: Cover the dish with aluminum foil and let it rest for 10 minutes. This resting period allows the casserole to thicken and the flavors to meld.
- Serve: Stir gently once more to combine any settled ingredients. Adjust seasoning if needed and serve warm for a satisfying meal.
Notes
- Orzo cooks in the liquid during baking, so no pre-cooking is necessary.
- Using freshly shredded cheese enhances melting and flavor versus pre-shredded.
- You can substitute fresh or frozen broccoli; just dice finely for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, consider using half-and-half instead of heavy cream.
