Cheesy Chicken Orzo Casserole Recipe

My family could eat meals with cheese just about every day of the week. I have yet to find a dish with cheese they will push away. They are also big fans of pasta and bacon, so a lot of our casseroles have those tasty ingredients as well. This week I found a Cheesy Chicken Orzo Casserole recipe I thought would be yummy.

I wanted to ramp up the flavors a bit, so I added bacon and peas. We had grilled out the night before and I had leftover chicken, so I added that as well.

The result? Probably the best casserole I have ever made. Seriously! My family asked for seconds, and then thirds! I bet your family will love this Cheesy Chicken and Orzo Casserole as much as mine! Enjoy!

Cheesy Chicken Orzo Casserole Recipe

Ingredients:

1-pound chicken, cooked and cubed
½ pound bacon, chopped.
1 tbsp. garlic
2 tbsp. all-purpose flour
2 cups milk
8 ounces shredded Monterey jack cheese
1-pound orzo
1 cup frozen peas, thawed
½ cup grated parmesan cheese
Salt and pepper to taste

How to make chicken orzo casserole:

Preheat oven to 400. In a medium skillet, cook bacon on medium high until crispy. Move to a paper towel to drain.

Save ¼ of the bacon drippings. Cook garlic 1-2 mins.

Reduce heat to medium and whisk in flour. Slowly add milk, whisking constantly. Cook for 5 mins., whisking occasionally. Add Monterey jack cheese, salt and pepper and blend well. Set aside. In a large pot, cook orzo according to instructions, but cook 2 minutes less. Drain.

Add back to pot along with the chicken, the peas and ¾ of the bacon and mix gently. Add cheese mixture and blend well.

Spray a 2-quart casserole dish with vegetable oil. Add mixture.

Sprinkle parmesan cheese and remaining bacon. Bake for 20-30 minutes, until cheese is browning and bubbly.

Yield: 6 Servings

Cheesy Chicken and Orzo Casserole

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This Cheesy Chicken Orzo Casserole Recipe makes an easy, delicious and filling meal any night of the week.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1-pound chicken, cooked and cubed
• ½ pound bacon, chopped.
• 1 tbsp. garlic
• 2 tbsp. all-purpose flour
• 2 cups milk
• 8 ounces shredded Monterey jack cheese
• 1-pound orzo
• 1 cup frozen peas, thawed
• ½ cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400.
2. In a medium skillet, cook bacon on medium high until crispy. Move to a paper towel to drain. Save ¼ of the bacon drippings and cook garlic 1-2 mins.
3. Reduce heat to medium and whisk in flour. Slowly add milk, whisking constantly.
4. Cook for 5 mins., whisking occasionally. Add Monterey jack cheese, salt and pepper and blend well. Set aside.
5. In a large pot, cook orzo accordingly to instructions, but cook 2 minutes less. Drain.
6. Add back to pot along with the chicken, the peas and ¾ of the bacon and mix gently. Add cheese mixture and blend well.
7. Spray a 2-quart casserole dish with vegetable oil. Add mixture. Sprinkle parmesan cheese and remaining bacon.
8. Bake for 20-30 minutes, until cheese is browning and bubbly.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 764 Total Fat: 39g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 156mg Sodium: 1183mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 53g

Nutrition is calculated automatically and may not be accurate.