Forgotten Chicken Casserole
Forgotten Chicken Casserole
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, (about 2 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 sprig fresh rosemary, finely chopped
- 1 sprig fresh thyme, finely chopped
For the Orzo Casserole
- 1 1/2 cups orzo pasta, uncooked
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/2 cup Parmesan cheese, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, chopped fresh rosemary, and chopped fresh thyme. Rub this mixture evenly over all sides of the chicken thighs.
⏱️ 5 min
- 3
In the prepared casserole dish, combine the uncooked orzo pasta, chicken broth, heavy cream, melted butter, grated Parmesan cheese, minced garlic, onion powder, kosher salt, and black pepper. Stir well to ensure the orzo is evenly distributed and submerged in the liquid.
⏱️ 5 min
- 4
Arrange the seasoned chicken thighs on top of the orzo mixture in the casserole dish, skin-side up. Ensure the chicken is nestled into the orzo but not fully submerged.
⏱️ 2 min
- 5
Cover the casserole dish tightly with aluminum foil. Bake for 35 minutes.
⏱️ 35 min•🌡️ 375
- 6
Remove the foil and continue to bake for an additional 20-25 minutes, or until the chicken skin is golden brown and crispy, and the orzo has absorbed most of the liquid and is tender. An instant-read thermometer inserted into the thickest part of the chicken (avoiding bone) should register 165°F.
⏱️ 25 min•🌡️ 375
- 7
Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute and the orzo to set slightly.
⏱️ 10 min - 8
Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Forgotten Chicken Casserole
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, (about 2 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 sprig fresh rosemary, finely chopped
- 1 sprig fresh thyme, finely chopped
For the Orzo Casserole
- 1 1/2 cups orzo pasta, uncooked
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/2 cup Parmesan cheese, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375 - 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, chopped fresh rosemary, and chopped fresh thyme. Rub this mixture evenly over all sides of the chicken thighs.
⏱️ 5 min - 3
In the prepared casserole dish, combine the uncooked orzo pasta, chicken broth, heavy cream, melted butter, grated Parmesan cheese, minced garlic, onion powder, kosher salt, and black pepper. Stir well to ensure the orzo is evenly distributed and submerged in the liquid.
⏱️ 5 min - 4
Arrange the seasoned chicken thighs on top of the orzo mixture in the casserole dish, skin-side up. Ensure the chicken is nestled into the orzo but not fully submerged.
⏱️ 2 min - 5
Cover the casserole dish tightly with aluminum foil. Bake for 35 minutes.
⏱️ 35 min•🌡️ 375 - 6
Remove the foil and continue to bake for an additional 20-25 minutes, or until the chicken skin is golden brown and crispy, and the orzo has absorbed most of the liquid and is tender. An instant-read thermometer inserted into the thickest part of the chicken (avoiding bone) should register 165°F.
⏱️ 25 min•🌡️ 375 - 7
Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute and the orzo to set slightly.
⏱️ 10 min - 8
Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 1 min