Chicken, Orzo and Mushroom Casserole

5 from 1 vote

Chicken, Orzo and Mushrooms Casserole is a hearty and delicious comfort food dish with great flavor and consistency. It's a real family pleaser!

Prep Time15

Cook Time15

Total Time30

Course: Easy Main Course, pasta main course

Cuisine: American

Servings: servings

Calories: 139kcal

1 box (14 ounces) dried orzo pasta cooked and drained according to the package directions.
1½ tablespoons olive oil
2 6 ounce chicken breasts cut into bite-sized pieces
1 cup sweet onion rough chopped
½ cup green bell pepper seeded and roughly chopped
2 cloves garlic minced
8 ounces cremini mushrooms cleaned and quartered
1 pouch dry onion soup mix
1 cup low-sodium beef broth chicken broth may be substituted
1 tablespoon Worcestershire sauce
½ cup grated Parmesan cheese

Preheat oven to 350 degrees Fahrenheit
In a large skillet over medium-high heat, sauté the chicken breast in the olive oil until almost completely cooked.
Reduce the heat to medium and add the onion, green pepper, garlic, salt, and pepper into the skillet with the chicken and cook for approximately 4-5 minutes, stirring occasionally.
Stir the mushrooms and Worcestershire sauce into the skillet and allow to cook for 2-3 more minutes.
Meanwhile, add the onion soup mix and the beef broth to the cooked orzo pasta and stir well to combine thoroughly.
Add the chicken and mushroom mixture to the orzo pasta and stir well to combine.
Prepare a 2-quart casserole dish by spraying with nonstick cooking spray and add the chicken orzo mixture into the casserole dish.
Evenly sprinkle the top with Parmesan cheese.
Bake in a preheated oven for 15 minutes or until the Parmesan cheese is golden brown.

If preparing in advance, refrigerate the unbaked pasta after adding it to the casserole dish. Cover and refrigerate for up to 2 days.

When ready to bake, allow the casserole to sit at room temperature for at least 45 minutes before baking. Bake as called for in the recipe.