Chicken and Orzo Bake

Chicken and Orzo Bake
Chicken and Orzo Bake. Photo: Diana Rattray
    50 min

This flavorful casserole is perfect for a one-dish meal or potluck dinner. Used frozen peas in this dish as directed or customize it your way with your favorite vegetables.

What You'll Need

  • 1 cup orzo pasta
  • 1 pound chicken tenders or boneless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 green onions, thinly sliced
  • 2 cloves garlic, chopped
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 1/2 cup fresh grated Parmesan cheese
  • 1 small jar (2 ounces) chopped pimiento, diced
  • 1 cup cooked frozen peas
  • Salt and pepper, to taste
  • ***Topping***
  • 1 cup fresh bread crumbs
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
  • Dash salt
  • Dash pepper
  • 2 tablespoons butter, melted

How to Make It

  1. Cook pasta following package directions. Drain pasta and rinse.
  2. Wash chicken and pat dry; sprinkle with salt and pepper. Cut into bite-size pieces.
  3. Add olive oil and butter to a large skillet over medium heat. When oil is hot, cook the chicken, stirring, until browned. Remove chicken to a plate and set aside.
  4. Melt 3 tablespoons of butter in the skillet. Cook onion and garlic for 1 minute. Stir in the flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened.
  5. Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture.
  6. Spoon the mixture into a lightly greased 11 x 7-inch baking dish.
  7. Combine topping ingredients and sprinkle over the top of the casserole.
  8. Bake at 350 degrees F for 20 to 25 minutes, until bubbly.

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