Ingredients
Scale
- 2 cups cooked shredded chicken
- 1½ cups orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup frozen peas and carrots mix
- ½ cup diced celery
- ½ cup diced onion
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo in salted boiling water for 6–7 minutes until slightly undercooked. Drain and set aside.
- In an oven-safe skillet or casserole dish, melt butter over medium heat. Sauté onion and celery for 3–4 minutes until softened.
- Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in chicken broth, milk, and cream. Bring to a simmer and allow sauce to thicken.
- Season with garlic powder, thyme, salt, and pepper. Stir in shredded chicken, cooked orzo, and peas and carrots until well combined.
- Transfer to the oven and bake for about 20 minutes, until bubbly and lightly golden on top.
- Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- Rotisserie chicken works great for convenience and added flavor.
- Slightly undercook the orzo so it doesn’t become mushy when baked.
- If the sauce thickens too much, stir in a splash of milk before baking.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg