One-Pan Creamy Chicken Orzo Bake

A dump-and-bake casserole: uncooked orzo, broth, rotisserie chicken, cream of chicken soup, cream cheese, broccoli and cheddar, all baked in one dish.

By @heyitskayzie

Original recipe source

Cook time: 55 minutes

Servings: 6

Ingredients

• 4 cups chicken bone broth
• 1.5 cups uncooked orzo
• 0.5 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 0.5 teaspoons salt
• 3 cups shredded rotisserie chicken
• 10.5 oz cream of chicken soup
• 4 ounces cream cheese
• 0.5 cups sour cream
• 3 cups broccoli florets
• 2 cups shredded mild cheddar
• 0 foil

Instructions

1. Heat the oven to 375°F (190°C).
2. Pour 4 cups chicken bone broth into a 9x13 baking dish. Add 1.5 cups uncooked orzo, 0.5 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley and 0.5 teaspoons salt, then stir.
3. Add 3 cups shredded rotisserie chicken, 1 can cream of chicken soup (10.5 oz), 4 ounces cream cheese (in small chunks) and 0.5 cups sour cream. Stir until well mixed. The cream cheese will melt as it bakes.
4. Press 3 cups broccoli florets (fresh or frozen) into the mixture, then sprinkle 2 cups shredded mild cheddar evenly over the top.
5. Cover the dish tightly with foil and bake until the orzo is tender and has soaked up most of the liquid.
6. Bake covered for 40 minutes.
7. Remove the foil and bake until the cheese is bubbly and golden in spots.
8. Bake uncovered for 10 minutes.
9. Let it rest for 5 minutes. It thickens as it cools.
10. Stir and serve.