Mexican Chicken Orzo
A creamy, cheesy Mexican-style chicken and orzo casserole that's quick to assemble and bakes to bubbly perfection.
Servings: 8 servings
Ingredients
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (16-oz) container sour cream
- 2.75 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 (2 cups plus 1 cup)
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 and rinsed black beans, drained Rotel, taco seasoning, and 2 cups of the shredded cheddar; 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. Sprinkle the remaining 1 cup of shredded cheddar over the top and cover the dish with aluminum foil.
- Bake covered for 25 minutes. Remove the foil and continue baking for 10–15 minutes more, until the cheese is melted and the casserole is bubbly and the orzo is tender.
Equipment
- Mixing Bowls
- Chef knife
- Cutting Board
- Rotary Cheese Grater
- 9x13 inch Baking Dish
Notes
- Do not cook the orzo before assembling; it will cook in the casserole.
- Use unsalted cream of chicken soup to better control sodium.
- You can substitute cream of mushroom if preferred.
- Drain cans (black beans and Rotel) before adding.
- Store leftovers in an airtight container in the refrigerator.