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Creamy Chicken, Broccoli and; Cheddar Orzo Cast Iron Casserole

Gari McMellon
This is the kind of casserole you make when you want something simple, filling, and made with real ingredients. Everything cooks in one skillet, the orzo soaks up all the flavor as it bakes, and it finishes with a creamy, cheesy base and a crisp buttery topping.
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Prep Time 15 minutes
Cook Time 25 minutes
resting time 10 minutes
Course dinner, Main Course, Side Dish
Cuisine American, Comfort Food, Mediterranean

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

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.
Keyword baked, hearty, homemade, one-pot
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