Chicken Orzo Bake (A One Dish Bake!)

Do this Chicken Orzo Bake when you need it easy family dinner fast! Made with juicy chicken, fresh broccoli, tender orzo and lots of melty cheese, this creamy casserole bakes one dish for easy cleaning.

Holly’s Recipe Highlight:s: Chicken Orzo Bake

• Fragrance: A rich, garlicky herb cream sauce is tossed with tender orzo, juicy chicken and bite-sized broccoli. It’s a classic comfort casserole topped with a layer of cheddar and parmesan cheese.
• Why do it? Everything is made in just one baking dish with simple ingredients you probably already have on hand, so it’s perfect for busy weeknights with minimal cleanup.
• Tools:All you need is a baking dish with a tight lid or aluminum foil to cover it.
• Serving. This family-sized casserole is a complete meal on its own, but is also delicious served with a fresh summer salad and homemade garlic bread or fluffy dinner rolls to soak up the sauce.

Total time: 1 hour Services: 8 o’clock Cooking method: Pot roast

Ingredient notes

• Orzo. Dry orzo is baked directly in the broth and milk. Cooking time varies by brand, so check for doneness before serving.
• Chicken meat. Use chopped, cooked chicken. Fried chicken, leftover roast chicken, oven-baked chicken breasts, or baked chicken thighs all work well.
• Broccoli. Fresh bite-sized broccoli florets can easily be tossed into pots and cooked at an even rate. Frozen broccoli can be added without thawing.
• Broth. For more flavor, use chicken stock instead of water. Low sodium stock can be used if needed to control the salt in this recipe.
• Milk. I love whole milk for a creamy texture that isn’t too heavy. For a richer taste, you can use semi-fat cream.
• Seasoning. Garlic powder and Italian seasoning add flavor quickly without mincing or frying.
• Cheese. Parmesan brings a salty, nutty flavor and cheddar is bold and tangy. For best results, use fresh shredded cheese, but pre-shredded cheese can be used.

Variations

• Turkey is a great substitute for chicken. Plus, it’s a great way to use up that holiday turkey feast.
• No fresh broccoli? Sub frozen florets; it is not necessary to melt. For vegetable preparation, you can add peas, sliced ​​bell pepper or cauliflower. Spinach is a colorful option, but should be added at the end of baking to prevent it from overcooking.
• While I love cheddar for this recipe, you can use Monterey Jack, mozzarella, Colby, or a cheddar blend.

Make the most of leftovers

Retention of remains:

• Freeze frozen leftovers in an airtight container for up to 4 days.
• Freeze leftovers in a freezer-safe bag or container for up to 3 months.

Heating residues.

• Chill the frozen pan in the refrigerator overnight before reheating; just be aware that the orzo will have a softer texture.
• Heat small portions in the microwave and larger portions, covered, in a 350°F oven until heated through.
• Add a little hot stock or milk to the reheated leftovers if it gets too thick.

Have you tried this Chicken Orzo Cake? Leave a comment and rating below.

Preparation time 20:00 minute minute

Cooking time 35:00 minute minute

Rest time 5:00 minute minute

Total time 1: hour hour

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
• Add orzo, chicken, broccoli, chicken broth, milk, garlic powder, Italian seasoning, salt, and pepper to a baking dish. Mix well.
• Cover the dish with foil or a lid.
• Bake for 35 minutes. Remove the foil, stir gently and check the orzo for doneness. If necessary, cover and bake for another 5 to 10 minutes or until the orzo is tender (there will still be excess liquid in the pan).
• Once the orzo has softened, stir in the parmesan and cheddar until completely combined. Let rest for 5 minutes before serving.

• Frozen broccoli can be used, no need to thaw first.
• Orzo cooking time varies by brand. If you think the orzo is too thick after baking, stir in hot broth or milk to reach the desired consistency.

 

Calories. 296: |: Carbohydrates. 26:00is |: Proteins. 21:00is |: Fats. 12:00is |: Saturated fats. 6:00is |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 3:is |: Cholesterol. 56:mg |: Sodium. 713mg |: Potassium. 307mg |: Fiber. 2:is |: Sugar. 3:is |: Vitamin A. 451IU: |: Vitamin C. 20:00mg |: Calcium. 244:mg |: iron 1:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Basic course

Kitchen american

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