Creamy Lemon Chicken Orzo Pasta Casserole Recipe Is What's for Dinner (High-Protein) by Donna John
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If you haven't cooked with orzo, you need to check out this ingredient. Orzo can be used in so many different ways. Orzo casseroles are one of my favorite ways to use orzo. My all-time favorite orzo casserole recipe is this marry me chicken orzo pasta casserole. Now that casserole recipe has some competition with this creamy lemon chicken orzo casserole recipe!
This delicious high-protein casserole recipe is creamy, full of lemon flavor, tender chicken and cheese. How can you go wrong? To make this chicken casserole recipe you will need to grab the following ingredients from your pantry, spice rack and fridge: orzo, cooked chicken (rotisserie chicken works great), chicken broth, a can of cream of chicken soup, a can of cream of broccoli soup, sour cream, a lemon for juicing, garlic powder, onion powder, black pepper, parsley flakes, Parmesan cheese and Swiss cheese.
If you can't find cream of broccoli soup, you can use two cans of cream of chicken instead. I always have a can or two of cream of broccoli soup in my pantry so I can make my quinoa broccoli cheese casserole recipe whenever the mood strikes.
This creamy, lemony chicken pasta casserole is delicious as a high-protein dinner with your favorite side dishes. I added a side of roasted broccoli that I tossed in the oven during the end of the casserole's cooking time. So easy.
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 2 cups orzo (uncooked)
- 2 cups cooked chicken, shredded or diced (I used the whole breast from a rotisserie chicken)
- 3 cups chicken broth
- 10.5 ounces (1 can) cream of chicken soup
- 10.5 ounces (1 can) cream of broccoli soup (or use 2 cans of cream of chicken soup)
- 1/2 cup sour cream
- juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon parsley flakes
- 1/2 cup Parmesan cheese, grated
- 8 ounces Swiss cheese, grated (divided)
Here's how to make it:
- Combine everything but the Swiss cheese in a mixing bowl. (If you really love the flavor of lemon, add the juice of two lemons and some lemon zest.)
- Stir well to combine.
- Pour the mixture into a 13x9-inch baking dish.
- Sprinkle with half of the Swiss cheese.
- Cover the pan tightly with aluminum foil (or the lid if your pan has one).
- Bake in a preheated 350-degree F oven for 30 minutes. Remove from the oven. Take the foil off and stir. Bake another 20 minutes uncovered.
- During the last 5 minutes of baking, top with the remaining Swiss cheese.
- Bake until just melted. Let the casserole sit about 5 minutes before serving.
- Garnish with lemon slices, if desired. Store the casserole covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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