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Homemade Chicken Orzo Bake photo

Chicken Orzo Bake

A creamy, cheesy chicken and vegetable orzo casserole that's easy to assemble and bakes to a tender, comforting dish.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or spoon
  • Foil

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 see note 1
  • 2 cups sharp Cheddar cheese, freshly shredded divided
  • 2/3 cup Parmesan cheese, freshly grated divided; see note 2
  • Salt and pepper to taste (author adds about 1 tsp salt and 1 tsp pepper)
  • 3 cups diced rotisserie chicken
  • 1 cup finely diced broccoli see note 3

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  • In a large mixing bowl, whisk together the olive oil, chicken broth, heavy cream, paprika, garlic powder, and ground mustard until combined.
  • Add the frozen peas and carrots, frozen corn, and dry orzo to the bowl and stir to combine.
  • Stir in 1 cup shredded Cheddar and 1/3 cup grated Parmesan, season with salt and pepper (about 1 tsp each if following the author's amounts), and mix gently until evenly distributed.
  • Transfer the mixture to the prepared baking dish and press it into an even layer.
  • Sprinkle the remaining 1/2 cup Cheddar and remaining 1/3 cup Parmesan evenly over the top.
  • Bake, uncovered, for 40–45 minutes, or until the orzo is tender and the casserole is creamy and set at the edges.
  • Remove from the oven; add the diced rotisserie chicken, finely diced broccoli, and the remaining 1/2 cup Cheddar, then gently fold them into the hot casserole.
  • Cover the dish with foil and let it rest for 10 minutes to thicken, then stir gently once more, taste, adjust seasonings if needed, and serve warm.

Notes

  • Use high-quality bronze-cut orzo for best texture; baking time may vary by orzo quality.
  • Grate Parmesan from a block on the fine side of a box grater and lightly pack into the cup for accurate measurement.
  • Finely dice broccoli into ~1/4-inch pieces so it softens quickly and blends into the orzo.
  • Author suggests about 1 tsp salt and 1 tsp pepper, but adjust to taste.
  • Letting the casserole rest covered for 10 minutes helps it thicken before serving.