Description
This creamy chicken orzo bake features tender chicken and flavorful orzo in a cheesy blend, making it a great choice for quick dinners or comforting meals.
Ingredients
Scale
- 1 cup chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1 (10.5 oz) can cream of chicken and herb soup
- 1 1/2 cups orzo
- 1 (8 oz) can mushrooms (well drained)
- 1 (2 oz) packet Lipton onion soup mix (dry mix only)
- 1 1/2 lbs boneless, skinless, thin chicken breasts (or chicken cutlets)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F and prepare a 9×13 casserole dish with nonstick spray.
- In a bowl, whisk together the chicken broth, white wine, and cream of chicken soup until smooth. Add the orzo, mushrooms, and onion soup mix, then transfer to the casserole dish.
- Season the chicken breasts with garlic and onion powders, salt, and pepper, then arrange them on top of the orzo mixture. Cover the dish tightly with foil.
- Bake for 55 to 60 minutes, removing the foil after 30 minutes to allow for even cooking. Ensure that the chicken is cooked and the orzo is tender, adding more time if necessary.
- Once done, remove from the oven and sprinkle mozzarella and parmesan cheese on top. Place it back in the warm oven for a few minutes until the cheese melts.
- Allow the casserole to rest for 5 minutes before fluffing the orzo with a fork. Serve warm, garnished with additional parmesan and fresh parsley if desired.
Notes
Make sure to let the dish rest before serving to allow the flavors to meld together.
Feel free to customize with your favorite vegetables or additional herbs for an extra flavor boost.
This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg