You Don’t Have to Give Up Casseroles
You don’t have to give up casseroles just because you’ve given up on overly processed ingredients.
You can still have that Sunday supper kind of meal. The kind you scoop onto a plate. The kind you take to a potluck. The kind everyone goes back for.
The difference is, this one is made with real ingredients. No canned soup. No shortcuts. Just building flavor the way it’s supposed to be built.
You Don’t Have to Give Up Casseroles
A lot of people think once they stop using canned soups and packaged mixes, casseroles are off the table.
They’re not.
What you’re really giving up is the shortcut, not the meal.
When you build it yourself, starting with simple ingredients, you get something that tastes better, feels better, and still gives you that same comfort you were looking for in the first place.
This Is How You Replace “Cream of Something” Soup
Instead of opening a can, you’re making a simple sauce right in the pan.
Butter. Flour. Chicken stock. Cream.
That’s it.
It takes a few extra minutes, but what you get is a sauce that actually tastes like what’s in it. Not something salty and flat.
It Works With What You Have
Leftover chicken works.
Raw chicken works.
You don’t need a special ingredient or a trip to the store to make this come together.
That’s what makes this the kind of recipe you actually use, not just save.
Perfect for Sunday Supper or a Potluck
This is one of those dishes you can set on the table and not worry about.
It holds well.
It reheats well.
And it’s the kind of thing people recognize, even if they can’t quite put their finger on why it tastes better.
Creamy Chicken, Broccoli and; Cheddar Orzo Cast Iron Casserole
Equipment
Ingredients
- 2 cups cooked chicken, chopped or 1 to 1 1/2 pounds raw chicken, diced
- 1/2 cup dry orzo
- 1-1½ cups roccoli, cut small (raw)
- 1/2 onion onion, diced
- 1-2 ribs celery, diced
- 1 carrot, diced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken stock
- 3/4-1 cup heavy cream
- 1½-2 cups shredded sharp cheddar cheese
Seasoning Blend
- 2 tsp Dijon mustard
- Few dashes hot sauce
- Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground dried celery
- Pinch red pepper flakes
Topping
- 3/4 cup breadcrumbs
- 2 tbsp melted butter
- Pinch of salt
Instructions
Start with the vegetables
In a 10-inch cast iron skillet over medium heat, sauté the onion, celery, and carrot in butter for 5 to 7 minutes, until softened and fragrant.If using raw chicken
Add the chicken directly to the skillet.Lightly season with a pinch of salt and pepper and cook until mostly done, about 5 to 7 minutes.Build the base
Add butter, then stir in the flour.Cook for 1 to 2 minutes, stirring constantly, until fully incorporated.Add the liquid
Slowly pour in the chicken stock and heavy cream, stirring until smooth.Let it cook until slightly thickened.Season the sauce
Add the salt, pepper, paprika, garlic powder, onion powder, ground dried celery, Worcestershire, hot sauce, Dijon, and red pepper flakes.Simmer for 2 to 3 minutes.Add the orzo
Stir in the dry orzo and bring the mixture to a gentle boil.If using cooked chicken
Add it now and stir to combine.Add the broccoli
Stir in the broccoli and let everything come back to a light simmer.Add the cheese
Lower the heat and stir in 1 to 1 1/2 cups shredded cheese until melted and creamy.Top the casserole
Sprinkle the remaining cheese over the top.In a small bowl, mix the breadcrumbs with melted butter and a pinch of salt.Sprinkle evenly over the casserole.Bake
Cover and bake at 375°F for 20 minutes.Remove the cover and bake 5 more minutes until bubbly.Let it rest
Let the casserole sit for 10 minutes before serving.This allows the orzo to finish absorbing liquid and the sauce to set.Optional
For a more golden, crisp top, place under the broiler for 1 to 2 minutes. Watch closely.
Notes
- Bring the mixture to a boil before baking so the orzo cooks properly.Keep the mixture slightly loose before baking, it will thicken as it rests.Cut broccoli so it cooks through but stays tender.