Description
A delicious and creamy chicken casserole that’s perfect for dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 2–3/4 cups chicken broth
- 1 cup heavy cream
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1 (12-ounce) bag frozen diced peas and carrots
- 1 cup frozen corn
- 1–3/4 cups orzo
- 2 cups freshly shredded sharp Cheddar cheese (divided)
- 2/3 cup freshly grated Parmesan cheese (divided)
- Salt and pepper to taste
- 3 cups diced rotisserie chicken
- 1 cup finely diced broccoli
Instructions
- Set oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In the prepared dish, combine olive oil, chicken broth, heavy cream, paprika, garlic powder, ground mustard, peas and carrots, corn, and orzo. Add 1 cup Cheddar, 1/3 cup Parmesan, salt, and pepper. Stir gently until everything is well combined and press into an even layer.
- Sprinkle 1/2 cup Cheddar and 1/3 cup Parmesan evenly over the top. Bake, uncovered, for 40-45 minutes, or until the orzo is tender and creamy.
- Remove from the oven. Add diced chicken, broccoli, and remaining 1/2 cup Cheddar. Gently stir through then let the casserole rest, covered with foil, for 10 minutes to thicken.
- Stir gently once more. Taste and adjust seasonings and serve warm.
Notes
- Use any type of frozen mixed vegetables you like.
- For a creamier texture, you can add more heavy cream.
- Broccoli can be substituted with any other vegetable of your choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg