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Angel Chicken Orzo

This casserole is perfect for a cold winter day. First cream of chicken soup, sour cream, cream cheese, butter and chicken broth are whisk together. Then cooked chicken, uncooked orzo, garlic, Italian dressing mix and cheddar cheese are added to the mixture. Next everything is added to a casserole dish. More shredded cheese is added to the top before covering with foil and baking. The casserole is baked until the cheese is melted and the casserole is bubbly.
Course Entree
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 10.5 oz can cream of chicken soup
  • 16 oz container sour cream
  • ½ cup melted butter
  • 8 oz package cream cheese room temperature
  • 3 cloves garlic minced
  • 2 ½ cups chicken stock
  • 1 packet (0.7 oz) Italian dressing mix
  • 16 oz package orzo pasta uncooked
  • 4 cups cooked chopped chicken
  • 2 cups shredded Colby jack cheese divided

Instructions

  1. Preheat oven to 350 F. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together cream of chicken soup, sour cream, cream cheese, melted butter and chicken broth. Add the chicken, uncooked orzo pasta, garlic, Italian dressing mix and ½ cup shredded cheese. Season with salt and pepper to taste.
  3. Spread the chicken mixture into the prepared pan. Top casserole with remaining 1 ½ cups of shredded cheese. Cover with foil.
  4. Bake in preheated oven for 25 minutes, remove the foil and continue to bake for 10 to 15 minutes until the cheese is melted and the casserole is bubbly.