Crack Chicken Orzo
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.
Crack Chicken Orzo
Ingredients
Instructions
Notes
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.