Dump-and-Bake Chicken Orzo Casserole with Broccoli

Ingredients

3 Cups Chicken Broth

1 Can Cream Of Chicken Soup, Undiluted

1 Can Cream Of Celery Soup, Undiluted

1 Tsp Dried Parsley Flakes

1/2 Tsp Dried Oregano

1/2 Tsp Dried Rosemary

1/2 Tsp Dried Thyme

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

2 Cups Fresh Broccoli Florets, Chopped

2 Cups Cooked Chicken, Diced

1 Pound Box Of Orzo Pasta, Uncooked

1 Tbsp Lemon Juice

1/2 Cup Shredded Cheddar Cheese Or Cheese Of Your Choice

1/2 Cup Grated Parmesan Cheese

Fresh Herbs As Desired

Dump-and-Bake Chicken Orzo Casserole with Broccoli

The Seasoned Mom

Serves	Prep	Cook	Total	Shares
8	10 min	35 min	45 min	4

dinnermeal prepmain course

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Instructions

Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, condensed soups, parsley, oregano, rosemary, thyme, garlic powder, and onion powder. Stir in the broccoli, chicken, and uncooked orzo. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (firm but with a tender bite). If it’s still too hard after 30 minutes, just cover the dish again and return it to the oven for a few more minutes until the orzo is al dente. Then move on to the next step.

Stir in the lemon juice. Sprinkle the cheese over top.

Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan or chopped fresh herbs, if desired.