Go Back
Homemade Mexican Chicken Orzo photo

Mexican Chicken Orzo

Creamy, cheesy Mexican-style chicken casserole made with uncooked orzo that bakes into a comforting one-dish meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • Mixing Bowls
  • Chef knife
  • Cutting Board
  • Rotary Cheese Grater
  • 9x13 inch Baking Dish
  • Aluminum Foil

Ingredients
  

  • 1 10.5-oz can unsalted cream of chicken soup
  • 1 16-oz container sour cream
  • 2 3/4 cups chicken stock
  • 1 1-oz package taco seasoning
  • 1 16-oz package orzo pasta, uncooked
  • 4 cups cooked chopped chicken
  • 1 cup frozen corn kernels
  • 1 15-oz can black beans, drained and rinsed
  • 1 10-oz can Rotel diced tomatoes and green chilies, drained
  • 3 cups shredded cheddar cheese, divided reserve 1 cup for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken stock until smooth.
  • Add the cooked chopped chicken, uncooked orzo, frozen corn, drained black beans, drained Rotel, 2 cups of the shredded cheddar, and the taco seasoning to the bowl; stir until evenly combined and season with salt and black pepper to taste.
  • Pour the mixture into the prepared 9x13-inch baking dish and spread into an even layer.
  • Spoon the remaining 1 cup shredded cheddar over the top of the casserole, then cover the dish tightly with aluminum foil.
  • Bake covered for 25 minutes.
  • Carefully remove the foil and bake an additional 10–15 minutes, until the cheese is melted and the casserole is bubbly and the orzo is tender.
  • Let the casserole rest 5 minutes before serving.

Notes

  • Do not pre-cook the orzo; it cooks in the casserole while baking.
  • Use unsalted cream of chicken soup to control sodium.
  • Drain and rinse canned black beans before adding.
  • Reserve 1 cup of cheddar for the topping.
  • Let the casserole rest a few minutes before serving.