Description
A creamy, comforting baked orzo casserole with tender chicken, broccoli, and plenty of cheddar cheese. Everything cooks together in one dish for an easy, flavorful dinner.
Ingredients
- 340 g uncooked orzo
- 2 broccoli crowns, finely chopped
- 2 shallots, diced
- 6 garlic cloves, pressed
- 3.5 cups low sodium vegetable broth
- 1.5 cups 4% cottage cheese (not low fat)
- 2 tsp dijon mustard
- 1.5 tsp mustard powder
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Zest of 1/2 lemon
- 2 cups shredded cheese, divided
- 1 lb cooked chicken breast, shredded
- 1/2 cup parmesan cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- In a 9×12-inch casserole dish, add the uncooked orzo, chopped broccoli, diced shallots, pressed garlic, vegetable broth, cottage cheese, Dijon mustard, mustard powder, salt, black pepper, onion powder, garlic powder, paprika, lemon zest, and 1 cup of the shredded cheese. Mix well and ensure the orzo and broccoli are mostly covered by the broth.
- Bake uncovered for 20 minutes.
- Remove the dish from the oven and stir in the shredded chicken. Sprinkle the remaining shredded cheese and the parmesan cheese evenly on top.
- Return to the oven and bake for another 20 minutes until the cheese is melted and bubbly.
- Optional: Broil for 2–5 minutes at the end to lightly brown the cheese.
Notes
- Use pre-cooked shredded chicken breast such as rotisserie or leftover roasted chicken.
- If the casserole looks dry before baking, add a small splash of extra broth to ensure the orzo cooks properly.
- Let the casserole rest for about 5 minutes before serving so it thickens slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
