This creamy lemon chicken orzo bake is bright, cozy, and perfect for feeding a crowd. The orzo cooks right in the sauce with chicken, lemon, and herbs, then finishes with a golden, cheesy Swiss topping.
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Ingredients
1 1/2 to 2 cups uncooked orzo
2 cups cooked chicken *or more if you like
3 cups warm chicken broth (made with bouillon)
2 cans cream of chicken soup
1/2 cup sour cream
Juice of 2 lemons
1 teaspoon lemon zest
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Pinch celery salt
2 tablespoons dried parsley
1/2 cup grated parmesan
8 ounces Swiss cheese, freshly grated and divided
Instructions
Preheat oven to 350°F
In a greased 9×13 baking dish, combine the uncooked orzo and warm chicken broth. Let sit for 30 minutes to soften
Add the cooked chicken to the orzo and broth and stir to combine
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
Pour the mixture over the orzo and chicken and stir gently to combine
Sprinkle half of the Swiss cheese over the top
Cover tightly with foil and bake for 35 minutes
Remove foil, stir gently, and continue baking uncovered for 25 to 30 minutes until the orzo is tender
Increase oven temperature to 375°F
Sprinkle the remaining Swiss cheese over the top and bake for 15 to 20 minutes until melted and lightly browned
Optional broil for 1 to 2 minutes for a deeper golden top
Let sit for 15 minutes before serving so it thickens, it will appear liquidy when it first comes out of the oven
Notes
The orzo cooks directly in the sauce and will continue to absorb liquid as it bakes
This casserole will look loose at first but thickens as it rests
Freshly grated Swiss cheese melts smoother and gives the best flavor
The final bake at a higher temperature helps set the casserole and create a golden, bubbly top
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