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This crack chicken orzo bake is creamy, cheesy, and packed with that irresistible ranch, bacon, and cheddar “crack” flavor everyone loves. It’s an easy casserole that’s guaranteed to be a hit.
Why This Dish is a Must-Make
- Dangerously Delicious: Creamy ranch, crispy bacon, melty cheddar, and tender orzo all baked together into one casserole.
- Weeknight Magic: Stir, pour, bake… and let the oven do the rest! You can sit back and wait for bubbly, golden perfection.
- Always a Table Favorite: The kind of hearty, comfort-food dinner that has everyone scraping their plates and asking if there’s more.
Ingredients for Crack Chicken Orzo
- Cooked Chicken: Rotisserie chicken works perfectly, or use any cooked, shredded, or chopped chicken you have on hand.
- Cheddar Cheese: For the best melt and flavor, grate cheese from a block instead of using pre-shredded.
- Cream Cheese: Use at room temperature so it blends easily.
- Bacon: Use precooked bacon to save time!
- Add Veggies: Make this your own by stirring in mushrooms, broccoli, onion, peas, or any favorite vegetables for extra flavor and texture.
How to Make Crack Chicken Orzo
If you’re a fan of creamy, cheesy, ranch-packed goodness, this crack chicken orzo is about to steal the show! It’s perfect on its own, or pair it with a crisp salad or a veggie side for a dinner everyone will rave about.
- Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, add cream of chicken soup, softened cream cheese, and sour cream, and mix together until smooth.
- Mix: Stir in chicken broth, ranch seasoning, uncooked orzo, cooked chicken, chopped or shredded, cooked and diced bacon, and 1.5 cups shredded cheese.
- Transfer: Pour into the 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
- Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top crack chicken orzo with green onions and serve.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
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In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
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Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
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Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
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Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.
- Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated 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 fridge overnight. Reheat in the oven at 350ºF until heated through.
- Make Ahead: Mix all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour it into a baking dish. Top with cheese and bake as directed.
Calories: 788kcalCarbohydrates: 50gProtein: 38gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 151mgSodium: 1157mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1099IUVitamin C: 1mgCalcium: 385mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More of That ‘Crack’ Flavor That’s So Good
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: therecipecritic.com
