Description
Creamy Chicken Orzo Bake is a comforting dish that features tender chicken, creamy sauce, and orzo pasta. It’s an effortless, flavorful meal that delights everyone at the table!
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 mixing bowl, whisk together the chicken broth, white wine, and cream of chicken soup until fully combined. Stir in orzo, drained mushrooms, and onion soup mix. Transfer this mixture into the casserole dish.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Arrange the chicken on top of the orzo mixture. Cover the dish tightly with foil.
- Bake for 55 to 60 minutes, removing the foil after the first 30 minutes. Ensure the chicken is cooked and orzo is tender, adding more baking time if the mixture appears too wet.
- Once done baking, turn off the oven and sprinkle mozzarella and parmesan cheese over the chicken. Return the dish to the warm oven for 3 to 5 minutes until the cheese melts.
- After baking, let the casserole rest for 5 minutes. Fluff the orzo with a fork before serving. Optionally, garnish with extra parmesan cheese and fresh parsley.
Notes
Feel free to substitute the dry white wine with more chicken broth if preferred.
For a flavor boost, add your choice of fresh herbs when garnishing before serving.
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 520
- Sugar: 3g
- Sodium: 1090mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg