Dump-and-Bake Chicken Orzo Casserole with Broccoli

5 from 1 vote

This creamy, cheesy chicken orzo casserole is an easy dinner in one dish with just 10 minutes of prep!

Course Dinner

Cuisine American

Keyword chicken and orzo casserole, chicken orzo casserole, orzo and chicken casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 414kcal

Author Blair Lonergan

3 cups chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 teaspoon dried parsley flakes
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups fresh broccoli florets
2 cups cooked shredded or diced chicken (such as meat from a rotisserie chicken)
1 (16 ounce) package uncooked orzo pasta
1 tablespoon fresh lemon juice (optional)
1 ½ cups shredded cheddar cheese
Optional: Parmesan cheese and fresh chopped herbs, such as basil, oregano, and parsley for garnish

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.

If you're using unsalted or low-sodium chicken broth and/or Healthy Request or reduced-sodium condensed soup, you may want to add a pinch of salt to the casserole mixture along with the other seasonings. The pasta needs a little bit of salted liquid to absorb as it bakes for the best flavor.

Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the orzo. The pasta should be tender and much of the liquid should be absorbed.

Gently stir the orzo by fluffing with a fork. A larger spoon may compress the individual pieces, causing it to clump together.

Garnish the casserole with fresh herbs like fresh basil or fresh parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!