Description
A creamy and cheesy orzo casserole with chicken and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 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
- 2 cups freshly shredded sharp Cheddar cheese (divided)
- 2/3 cup freshly grated Parmesan cheese (divided)
- Salt and pepper to taste
- 3 cups diced rotisserie chicken
- 1 cup finely diced broccoli
Instructions
- Set oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In the prepared dish, combine olive oil, chicken broth, heavy cream, paprika, garlic powder, ground mustard, peas and carrots, corn, and orzo. Add 1 cup Cheddar, 1/3 cup Parmesan, salt (I add 1 teaspoon), and pepper (I add 1 teaspoon). Stir gently until everything is well combined and press into an even layer.
- Sprinkle 1/2 cup Cheddar and 1/3 cup Parmesan evenly over the top. Bake, uncovered, for 40-45 minutes, or until the orzo is tender and creamy.
- Remove from the oven. Add diced chicken, broccoli, and remaining 1/2 cup Cheddar. Gently stir through then let the casserole rest, covered with foil, for 10 minutes to thicken.
- Stir gently once more. Taste and adjust seasonings and serve warm.
Notes
- Note 1: Ensure you follow the cooking instructions for the orzo if using a different type.
- Note 2: The Parmesan cheese can be adjusted based on your taste.
- Note 3: You can substitute the broccoli with other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg