Mexican Chicken Orzo
The ultimate comfort food, Mexican Chicken Orzo is creamy, hearty, and bursting with flavor. This easy weeknight dinner combines tender chicken and orzo pasta in a savory sauce that your family will love. Make it tonight and enjoy the smiles around the table!
Equipment
- Mixing Bowls
- Chef Knives
- Cutting Board
- Rotary Cheese Grater
- 9×13-inch Baking Dish
Ingredients
- 1 10.5-oz can Unsalted Cream of Chicken Soup
- 1 16-oz container sour cream
- 2.75 cups chicken stock
- 1 1-oz package taco seasoning
- 1 16-oz package orzo pasta
- 4 cups cooked chopped chicken
- 1 cup frozen corn kernels
- 1 15-oz can black beans
- 1 10-oz can Rotel diced tomatoes and green chilies
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350ºF. This step is essential to ensure your casserole cooks evenly and thoroughly when it's time to bake.
- Grab a 9×13-inch baking dish and spray it with nonstick cooking spray. This helps prevent any sticking and makes cleanup a breeze later.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, and chicken stock. Mix until you have a smooth and creamy consistency. This will form the base of your casserole.
- Once combined, add in the cooked chicken, uncooked orzo pasta, frozen corn, black beans, Rotel, and taco seasoning. Season with salt and black pepper to taste. Get in there with a spatula and stir everything together until it’s well combined and coated with the creamy mixture.
- Now, pour this delicious mixture into your prepared baking dish. Spread it out evenly, ensuring every bite will be packed with flavor.
- Next, top the casserole with the remaining shredded cheddar cheese. This is where the magic happens; it melts into a gooey, bubbly topping that everyone will love.
- Cover the baking dish with aluminum foil. This helps retain moisture during the first part of baking, ensuring your casserole remains moist and delicious.
- Place the dish in the preheated oven and bake for 25 minutes. This allows the flavors to meld and the orzo to begin cooking.
- After 25 minutes, carefully remove the foil. Continue baking for an additional 10 to 15 minutes, or until the cheese is melted and bubbly. Keep an eye on it; you want it golden but not burnt!
- Once done, take it out of the oven and let it sit for a few minutes before serving. This allows everything to settle, making it easier to serve.
Notes
- Don’t cook the orzo: It’s essential to add the orzo pasta uncooked, as it will absorb the moisture from the other ingredients while baking.
- Control the sodium: Using unsalted products, like the cream of chicken soup, helps manage the overall saltiness of the dish.
- Mixing bowl: A large mixing bowl is ideal for combining all the ingredients without making a mess.
- Watch the baking time: Every oven is different, so keep an eye on your casserole to avoid overcooking.