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A square white plate with a serving of creamy pasta with broccoli and a slice of bread topped with melted cheese, set on a wooden table.
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Cheesy Chicken and Orzo Casserole Recipe

Enjoy a comforting meal with this cheesy chicken and orzo casserole recipe. Easy, creamy, and gluten-free for all to savor.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 600kcal

Ingredients

  • 1 ½ lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 cloves garlic minced
  • 3 tbsp butter
  • 3 tbsp gluten-free flour
  • 2 cups gluten-free orzo
  • 3 cups chicken broth
  • ½ cup half and half
  • 1 tsp Better Than Bouillon chicken flavor
  • 1 ½ cups smoked gouda cheese shredded
  • 3 cups broccoli florets
  • 3 tbsp Parmesan cheese grated

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
    A black frying pan on a stovetop contains cooked pieces of meat and a piece of cooked chicken skin.
  • Bring a large pot of water to a boil. Stir in a little salt and a small amount of Better Than Bouillon for extra flavor. Add the orzo and cook for one minute less than the package instructions.
  • During the last three minutes of cooking, add the broccoli to the boiling water with the orzo. Drain and set aside.
  • In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in the gluten-free flour and cook for two minutes until smooth.
    Pouring milk into a frying pan with roux on a stovetop.
  • Slowly pour in the chicken broth and half and half, stirring constantly to prevent lumps. Add parsley and let it simmer for a few minutes until slightly thickened.
    Person stirring a creamy sauce with a plastic spoon in a black frying pan on a stovetop.
  • Gradually sprinkle in the shredded smoked gouda and Parmesan, stirring continuously until the cheese melts into a creamy, smooth sauce. Let it simmer for another minute.
    A cutting board with mixed shredded cheese is being added to a skillet of sauce on a stove.
  • Add the cooked orzo and broccoli to the skillet. Stir well to coat everything evenly and let the orzo absorb the sauce.
  • Slice the cooked chicken into bite-sized pieces and add it back to the skillet. Stir to combine and cook on low heat for another 2-3 minutes until warmed through.
    A hand stirring a creamy mixture with broccoli and meat in a black pan on a stove.
  • Remove from heat and let the casserole sit for a couple of minutes to thicken. Serve warm and enjoy the creamy, cheesy goodness.
    A pan of creamy risotto with broccoli and mushrooms, on a stovetop, with a spatula resting on the side.