This crackly chicken orzo bake is creamy, cheesy, and loaded with irresistible ranch, bacon, and cheddar cheese. “Crack” taste Everyone loves it. It’s an easy casserole. Jackpot guaranteed.
Why you must make this dish
- Dangerously Delicious Food: Creamy ranch, crispy bacon, melty cheddar cheese, and tender orzo all baked in one casserole.
- Weeknight Magic: Stir, pour, bake… let the oven do the rest! You can sit back and wait for bubbly golden perfection.
- Always table favorites: It’s a hearty, comfort food dinner that has everyone scratching their plates and asking if there’s more.
Cracked Chicken Orzo Ingredients
- Cooked Chicken: Rotisserie chicken works perfectly. Use cooked, shredded or shredded chicken.
- Cheddar Cheese:For the best melting and flavor, grate the cheese in a block instead of using pre-shredded cheese.
- cream cheese: It mixes easily when used at room temperature.
- bacon:To save time, use pre-cooked bacon!
- Add vegetables: Make your dish your own by mixing mushrooms, broccoli, onions, peas, or any of your favorite vegetables to add flavor and texture.
How to Make Cracked Chicken Orzo
If you love your food creamy, cheesy, and full of ranch, this Cracked Chicken Orzo will catch your eye! Perfect on its own, or paired with a crunchy salad or vegetable side for a dinner everyone will rave about.
- Combine: Preheat oven to 350°F, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, mix cream of chicken soup, softened cream cheese, and sour cream until smooth.
- mix: Stir in chicken broth, ranch seasoning, raw orzo, cooked chicken, shredded or diced bacon, cooked and diced bacon, and 1.5 cups shredded cheese.
- move: Pour into a 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
- baking: Cover with foil and bake for 45 minutes. Remove foil and bake for 10 to 15 minutes, until cheese is melted and casserole is bubbling. Crack and serve chicken orzo with green onions.
Cracked Chicken Orzo
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ingredient
- 1 (10.5 ounces) can cream of chicken soup
- 1 (8 ounces) Packaging soft cream cheese
- 8 oz. cream
- 3 cup chicken broth
- 1 (1 ounce) package ranch seasoning
- 16 oz. raw orzo
- 3 cup Cooked chicken, shredded or chopped
- 1 cup cooked and chopped bacon
- 3 cup shredded cheddar cheese divided
- green onion For decoration
guideline
-
Preheat oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch casserole dish with nonstick cooking spray and set aside.
-
Put it in a large bowl 1 can (10.5 ounces) cream of chicken soup, 1 (8-ounce) package softened cream cheeseand 8 ounces sour creamBlend until smooth.
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Please stir 3 cups chicken broth, 1 (1 ounce) package ranch seasoning, 16 ounces raw orzo, 3 cups cooked or shredded chicken, 1 cup cooked, chopped baconand 1.5 cups shredded cheddar cheese.
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Pour into a baking dish and top with leftovers. 1.5 cups shredded cheddar cheese.
-
Cover with foil and bake for 45 minutes. Remove foil and bake for 10 to 15 minutes, until cheese is melted and casserole is bubbling. top green onion And serve.
memo
- refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until cooked through.
- Freezer: Wrap the baked and cooled casserole in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight. Return to oven at 350°F until heated through.
- Stay ahead: Mix all ingredients except orzo and store in the refrigerator. When you are ready to bake the casserole, add the orzo to the filling and pour into the baking dish. Top with cheese and bake as directed.
nutrition
It has more of a really good ‘crack’ taste.
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