Best 6 Chicken Orzo Casserole Recipes

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

GREEK CHICKEN ORZO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
• Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

GARLIC-BUTTER ORZO CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
• Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
• In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
• Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

ZESTY CHICKEN ORZO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready® Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish.
• Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.

MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS

Steps:

• Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
• Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
• Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
• Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
• Preheat oven to 350°F.
• Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
• Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
• Preheat broiler.
• Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

CHICKEN, SPINACH, AND ORZO CASSEROLE

Steps:

• 1. Boil chicken breasts, reserve broth. Chop chicken or shred, whichever you prefer. I tend to just chop.
• 2. Cook orzo according to package directions using the chicken broth.
• 3. Saute mushrooms until tender.
• 4. Mix chicken, orzo, spinach (thawed and drained), mushrooms, soup, mayo, lemon juice, and pepper.
• 5. Spoon into a greased 9 x13 pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.