This creamy lemon chicken orzo bake is bright, cozy, and perfect for feeding a crowd. The orzo cooks right in the sauce with chicken, lemon, and herbs, then finishes with a golden, cheesy Swiss topping.
Ingredients
- 1 1/2 to 2 cups uncooked orzo
- 2 cups cooked chicken *or more if you like
- 3 cups warm chicken broth (made with bouillon)
- 2 cans cream of chicken soup
- 1/2 cup sour cream
- Juice of 2 lemons
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- Pinch celery salt
- 2 tablespoons dried parsley
- 1/2 cup grated parmesan
- 8 ounces Swiss cheese, freshly grated and divided
Instructions
- Preheat oven to 350°F
- In a greased 9×13 baking dish, combine the uncooked orzo and warm chicken broth. Let sit for 30 minutes to soften
- Add the cooked chicken to the orzo and broth and stir to combine
- In a separate bowl, mix together the cream of chicken soup, sour cream, lemon juice, lemon zest, garlic powder, onion powder, pepper, celery salt, dried parsley, and parmesan
- Pour the mixture over the orzo and chicken and stir gently to combine
- Sprinkle half of the Swiss cheese over the top
- Cover tightly with foil and bake for 35 minutes
- Remove foil, stir gently, and continue baking uncovered for 25 to 30 minutes until the orzo is tender
- Increase oven temperature to 375°F
- Sprinkle the remaining Swiss cheese over the top and bake for 15 to 20 minutes until melted and lightly browned
- Optional broil for 1 to 2 minutes for a deeper golden top
- Let sit for 15 minutes before serving so it thickens, it will appear liquidy when it first comes out of the oven
Notes
- The orzo cooks directly in the sauce and will continue to absorb liquid as it bakes
- This casserole will look loose at first but thickens as it rests
- Freshly grated Swiss cheese melts smoother and gives the best flavor
- The final bake at a higher temperature helps set the casserole and create a golden, bubbly top