This Cheesy Chicken and Broccoli Orzo Bake is a warm and comforting dish that brings the best of both cheese and veggies to your table! With tender chicken, soft orzo, and bright broccoli, it’s simply yummy.
Honestly, who can resist a cheesy bake? I love how easy it is to throw together. Just mix, bake, and enjoy a big bowl of happiness. It’s a great way to sneak in those greens! 😄
Key Ingredients & Substitutions
Cooked Chicken: I love using rotisserie chicken for this recipe as it’s already cooked and packed with flavor. If you prefer, use leftover chicken or turkey—both work great!
Orzo Pasta: While orzo is perfect here for its small size and texture, you can swap in other small pasta shapes like ditalini or even rice if you’re in a pinch.
Broccoli: Fresh tiny broccoli florets add great crunch. You can easily substitute with frozen broccoli—just make sure to thaw and drain any excess moisture first.
Cheeses: I stick with sharp cheddar because it gives a wonderful taste. If you like something milder, regular cheddar or even gouda are nice choices. Can’t find mozzarella? Use any mild, melty cheese instead!
Milk: I typically use whole milk for creaminess, but you can use 2% or even a plant-based milk like almond or oat milk if you’re looking for a lighter option.
What’s the Best Way to Make a Creamy Cheese Sauce?
Making a smooth cheese sauce is key to this bake. Start with a roux, which is equal parts butter and flour. It thickens the sauce and ensures it’s creamy. Here’s how to do it:
- First, melt butter in a skillet over medium heat. Add flour gradually, whisking constantly for 1-2 minutes until it forms a paste.
- Next, slowly whisk in your chicken broth and milk until everything blends smoothly. Keep stirring until it thickens, about 4-5 minutes.
- Finally, add the cheese off the heat for a silky result. Always taste and adjust seasoning before combining with the other ingredients!
These tips will help your cheese sauce be luscious and flavorful, making the bake even more enjoyable!
Cheesy Chicken and Broccoli Orzo Bake
Ingredients You’ll Need:
For the Bake:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1½ cups orzo pasta
- 3 cups broccoli florets (fresh or frozen)
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Olive oil, for sautéing
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and 25-30 minutes of cooking time. Altogether, you’re looking at around 45-50 minutes to have this cheesy delight ready on your table!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
First, turn on your oven and preheat it to 375°F (190°C). While that’s heating up, lightly grease a 9×13-inch baking dish to prevent sticking. This is where your cheesy goodness will come together!
2. Cooking the Orzo:
Next up, cook the orzo pasta according to the package instructions but cut the cooking time by 2 minutes to keep it slightly firm. Once done, drain it and set it aside for later!
3. Preparing the Broccoli:
If you’re using fresh broccoli, steam or blanch the florets for about 3-4 minutes until they’re just tender but still bright green. If using frozen, just thaw and drain them first. Set the broccoli aside!
4. Sautéing the Onion and Garlic:
In a large skillet, heat a drizzle of olive oil over medium heat. Toss in the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until you can smell its amazing aroma.
5. Making the Cheese Sauce:
In the same skillet, melt the butter over medium heat. Gradually whisk in the flour and keep stirring for about 1-2 minutes to create a smooth roux. This step helps thicken our sauce!
6. Whisking in the Liquids:
Slowly add in the chicken broth and milk while whisking continuously until the sauce starts to thicken—about 4-5 minutes. You’ll want it velvety!
7. Adding Seasoning and Cheese:
Stir in the Italian seasoning, adding salt and pepper to your preference. Then, remove the sauce from heat and stir in 1 cup of cheddar cheese and the Parmesan cheese until everything is nicely melted and smooth!
8. Combining Ingredients:
In a large bowl, mix together the orzo, steamed broccoli, cooked chicken, and your cheesy sauce. Gently fold everything until it’s well coated with that cheesy goodness.
9. Assembling the Bake:
Pour the mixture into your prepared baking dish. Top it off with the remaining cheddar and mozzarella cheese evenly spread across the top.
10. Baking Until Everything’s Perfect:
Pop the dish in your preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is bubbly and golden brown on top. Your kitchen will smell incredible!
11. Serving Your Dish:
Once baked to perfection, let it cool for about 5 minutes before serving. This will help everything set nicely. Enjoy your cheesy, comforting chicken and broccoli orzo bake with family or friends!
FAQ for Cheesy Chicken and Broccoli Orzo Bake
Can I Use Frozen Broccoli in This Recipe?
Absolutely! If you’re using frozen broccoli, just make sure to thaw and drain it well before adding it to the dish. This prevents excess moisture and ensures your bake isn’t watery.
Can I Substitute Other Types of Pasta?
Yes, if you don’t have orzo, you can use other small pasta shapes like ditalini or even small shells. Just keep an eye on the cooking time, adjusting as needed to ensure the pasta remains slightly firm before mixing with the other ingredients.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. To reheat, simply microwave individual portions or warm them in a pan over low heat, adding a splash of milk if needed to revive the creaminess.
Can I Make This Ahead of Time?
Yes! You can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
