Chicken Orzo Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

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

1 (12-ounce) bag frozen diced peas and carrots

1 cup frozen corn

1-3/4 cups orzo (see note 1)

2 cups freshly shredded sharp Cheddar cheese (divided)

2/3 cup freshly grated Parmesan cheese (divided, see note 2)

Salt and pepper

3 cups diced rotisserie chicken

1 cup finely diced broccoli (see note 3)

Directions

Prepare

Set oven to 375°F. Lightly grease a 9x13-inch baking dish.

Mix Base Ingredients

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.

Top And Bake

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.

Add Chicken

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.

Serve

Stir gently once more. Taste and adjust seasonings and serve warm.

Nutrition

• Calories: 783 kcal
• Total Fat: 40 g
• Saturated Fat: 21 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 178 mg
• Sodium: 1310 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 46 g