Description
This comforting casserole features tender chicken, orzo pasta, and veggies smothered in a rich cheese blanket, perfect for a cozy weeknight dinner with family.
Ingredients
12 oz orzo pasta
1½ lbs boneless chicken breasts
1½ cups frozen peas
½ cup diced carrots
2 cups shredded cheddar cheese
½ cup chopped cheddar cheese (for topping)
1 tbsp olive oil
1 tsp dried thyme
1 tsp garlic powder
Salt and pepper
1 cup evaporated milk
½ cup all-purpose flour
½ cup unsalted butter
2 tbsp vegetable oil
½ tsp paprika (optional)
Instructions
Preheat oven to 375°F (190°C). Cook orzo according to package instructions, drain, and set aside.
Heat olive oil in a skillet over medium heat. Cook chicken breasts until fully done, then shred into bite-sized pieces.
Mix shredded chicken with peas, carrots, salt, pepper, thyme, and garlic powder.
In a medium bowl, melt butter over low heat. Whisk in flour, then gradually add evaporated milk until smooth. Simmer until thickened; stir in remaining 2 cups cheddar cheese until melted.
Combine cooked orzo mixture, cheese sauce, and chicken in a casserole dish.
Sprinkle chopped cheddar cheese on top. Transfer to oven and bake for 25–30 minutes, or until golden and bubbly.
Notes
For extra richness, substitute ½ cup milk with vegetable broth.
Top with fresh parsley before serving for a vibrant finish.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American