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Chicken Orzo Bake

A creamy, cheesy baked orzo casserole with chicken, peas, carrots, corn, and broccoli.
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

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
  • 12 ounce frozen diced peas and carrots 1 (12-ounce) bag
  • 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 (recipe suggests about 1 teaspoon each)
  • 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 the prepared dish, whisk together the olive oil, chicken broth, and heavy cream until combined.
  • Add the paprika, garlic powder, and ground mustard to the liquid and stir to distribute the seasonings.
  • Stir in the frozen peas and carrots, frozen corn, and dry orzo until evenly mixed with the liquid.
  • Fold in 1 cup shredded Cheddar and 1/3 cup grated Parmesan, then season with salt and pepper (about 1 teaspoon each suggested), and spread the mixture into an even layer in the dish.
  • Sprinkle the top with the remaining 1/2 cup Cheddar and 1/3 cup Parmesan.
  • Bake uncovered for 40–45 minutes, until the orzo is tender and the casserole is creamy and bubbling around the edges.
  • Remove from the oven and add the diced rotisserie chicken, finely diced broccoli, and the remaining 1/2 cup Cheddar; gently stir to combine.
  • Cover the dish with foil and let rest for 10 minutes to thicken, then stir gently once more and adjust seasoning to taste before serving warm.

Equipment

  • 9 x 13-inch baking pan
  • Measuring Cups and Spoons
  • Mixing Spoon
  • Box grater
  • Knife and cutting board

Notes

  • Use high-quality bronze-cut orzo for best texture.
  • Grate Parmesan from a block for accurate measurement.
  • Cut broccoli into very small (about 1/4-inch) pieces so it softens quickly.
  • Suggested salt and pepper amounts are about 1 teaspoon each; adjust to taste.
  • Let the casserole rest covered 10 minutes to thicken before serving.