Creamy Lemon Chicken Orzo Bake 
A bright, creamy, and comforting baked pasta dish with tender chicken, zesty lemon, and a rich Swiss cheese topping. Perfect for a cozy family dinner.
Ingredients:
1½ to 2 cups uncooked orzo pasta
2 cups cooked chicken, shredded or diced
3 cups warm chicken broth
2 cans (10.5 oz each) cream of chicken soup
½ cup sour cream
Juice of 2 lemons (about ¼ cup)
1 teaspoon lemon zest
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Pinch of celery salt
2 tablespoons dried parsley
½ cup grated Parmesan cheese
8 ounces Swiss cheese, freshly grated and divided
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In the prepared baking dish, combine the uncooked orzo and warm chicken broth. Let sit for 30 minutes to soften the orzo.
3. Add the cooked chicken to the dish and stir to combine.
4. In a separate bowl, mix together the cream of chicken soup, sour cream, lemon juice, lemon zest, garlic powder, onion powder, pepper, celery salt, dried parsley, and Parmesan cheese.
5. Pour the mixture over the orzo and chicken. Stir gently to combine.
6. Sprinkle half of the shredded Swiss cheese over the top.
7. Cover tightly with foil and bake for 35 minutes.
8. Remove foil, stir gently, and continue baking uncovered for 25-30 minutes until the orzo is tender.
9. Increase oven temperature to 375°F (190°C).
10. Sprinkle the remaining Swiss cheese over the top and bake for 15-20 minutes until melted and lightly browned. Optional: broil for 1-2 minutes for a deeper golden top.
11. Let sit for 15 minutes before serving so it thickens (it will appear liquidy when it first comes out of the oven).
Prep Time: 20 minutes | Soak Time: 30 minutes | Cook Time: 1 hour 20 minutes | Total Time: 2 hours 10 minutes | Yield: 8 servings
Nutrition Facts (per serving):
Calories: 560 kcal | Protein: 35g | Carbohydrates: 42g | Fat: 28g | Fiber: 2g | Sugar: 4g | Sodium: 1050mg
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