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Homemade Chicken Orzo Bake photo

Chicken Orzo Bake

A creamy, cheesy one-dish casserole with orzo, vegetables and rotisserie chicken that bakes to a golden top.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2.75 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
  • 1.75 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 to taste (about 1 teaspoon suggested)
  • black pepper to taste (about 1 teaspoon suggested)
  • 3 cups diced rotisserie chicken
  • 1 cup finely diced broccoli see note 3

Equipment

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

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large mixing bowl, whisk together the olive oil, chicken broth, heavy cream, paprika, garlic powder, and ground mustard until combined.
  3. Add the frozen peas and carrots, frozen corn, and orzo to the bowl; stir to combine.
  4. Stir in 1 cup shredded cheddar and 1/3 cup grated Parmesan; season with salt and pepper (about 1 teaspoon each, or to taste). Mix gently and press the mixture into an even layer in the prepared baking dish.
  5. Sprinkle the top evenly with the remaining 1/2 cup cheddar and 1/3 cup Parmesan.
  6. Bake, uncovered, for 40–45 minutes, until the orzo is tender and the casserole is creamy and set.
  7. Remove the dish from the oven. Add the diced rotisserie chicken, finely diced broccoli, and the remaining 1/2 cup cheddar; gently fold them into the casserole.
  8. Cover loosely with foil and let rest for 10 minutes to thicken, then stir gently once more and adjust seasoning if needed before serving.

Notes

  • Use high-quality bronze-cut orzo for best texture; bake closer to 45 minutes.
  • Grate Parmesan from a block and lightly pack the cup for accurate measurement.
  • Finely dice broccoli into ~1/4-inch pieces so it softens quickly.
  • Salt and pepper amounts are suggested; adjust to taste.
  • Let the casserole rest covered to thicken before serving.