Cheesy Chicken Broccoli Orzo Baked for Extra Comfort

If your comfort-food love language is “creamy + cheesy + baked until bubbly,” this one’s about to become a regular in your rotation. Think: tender chicken, bright broccoli, and orzo that cooks up like the coziest little pasta-rice hybrid.

It’s the kind of dinner that feels like a warm hoodie—easy enough for a weeknight, impressive enough that nobody needs to know how straightforward it was.

Why You’ll Love This

This baked orzo is a one-dish wonder: creamy sauce, golden cheese top, and real-deal veggie + protein balance. It reheats like a dream, feeds a crowd, and hits that “extra comfort” level without a million fussy steps.

Ingredients

1 1/2 cups dry orzo
2 cups cooked chicken, shredded or diced (rotisserie works great)
3 cups broccoli florets (bite-sized)
3 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth (warm is helpful)
1 1/2 cups milk (whole milk preferred)
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika (optional but highly recommended)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded mozzarella (for the stretchy top)
1/3 cup grated Parmesan
1 tablespoon olive oil (for the baking dish)
1/3 cup panko breadcrumbs (optional, for a crispier top)
Chopped parsley or chives, for finishing (optional)

How to Make It

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
Bring a pot of salted water to a boil. Cook the orzo for 1 minute less than the package says (it’ll finish in the oven). Drain and set aside.
Blanch the broccoli: add florets to the boiling water for 1–2 minutes until bright green, then drain (or run under cold water to stop the cooking). Set aside. (If you don’t want a second step, you can steam it quickly instead.)
Make the sauce: in a large skillet or pot, melt butter over medium heat. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1 minute to form a smooth paste.
Slowly whisk in chicken broth, then milk. Keep whisking until smooth. Stir in Dijon, paprika (if using), salt, and pepper. Simmer 3–5 minutes, stirring often, until slightly thickened.
Turn off the heat and stir in 1 1/2 cups cheddar, all the mozzarella, and the Parmesan until melted and glossy.
Add cooked orzo, chicken, and broccoli to the cheese sauce and stir until everything is coated. Taste and adjust salt/pepper (this is the moment).
Pour into the baking dish and top with remaining 1/2 cup cheddar. If using panko, sprinkle it over the top for extra crunch.
Bake 18–25 minutes, until bubbly around the edges and lightly golden on top. Rest 5–10 minutes so it sets up (and so you don’t burn your mouth—learned the hard way).

Tips for the Best Results

Undercook the orzo slightly. It soaks up sauce in the oven, so al dente is your best friend.
Warm liquids = smoother sauce. Cold broth/milk can make the roux seize up at first; warm helps everything whisk together easily.
Shred your own cheese if you can. Pre-shredded often has anti-caking agents that make sauces less silky.
Cut broccoli small. Bite-sized florets distribute better and bake more evenly.
Don’t skip resting. A short rest makes the bake creamier and easier to slice/serve.
Want a browner top? Broil for 1–2 minutes at the end—watch closely so it doesn’t go from golden to “oops.”

Variations

Spicy comfort: Add 1/4–1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the sauce.
Extra veggie moment: Stir in sautéed mushrooms, peas, or baby spinach (spinach goes in at the end so it just wilts).
Different cheese vibe: Swap cheddar for Monterey Jack, or use a smoked gouda blend for a deeper flavor.
Gluten-free: Use gluten-free orzo and swap flour for a 1:1 gluten-free flour blend (or thicken with a cornstarch slurry at the end).
Turkey upgrade: Use leftover turkey instead of chicken—especially elite around the holidays.
More “casserole crunch”: Mix panko with 1 tablespoon melted butter and sprinkle on top before baking.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of milk or broth to bring back the creaminess, or warm in a 350°F oven (covered) until hot; uncover for the last few minutes to re-crisp the top.

FAQ

Can I use raw chicken instead of cooked chicken?

For this recipe, cooked chicken is best because the bake time is focused on heating and bubbling, not fully cooking meat. If you only have raw chicken, cook it first (pan-sear, bake, or poach), then shred or dice before mixing in.

Do I have to blanch the broccoli first?

Blanching keeps broccoli bright and tender instead of crunchy. If you skip it, use very small florets and expect a firmer bite. Frozen broccoli can work too—thaw and pat dry so it doesn’t water down the sauce.

Why did my orzo soak up all the sauce and turn dry?

Orzo is a sponge, especially after baking. Make sure you slightly undercook it, and don’t overbake. If it still looks thick before baking, stir in an extra 1/4 to 1/2 cup broth or milk—different brands of orzo absorb differently.

Can I assemble this ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. When baking from cold, add 10–15 minutes to the bake time and keep it covered with foil for the first half so the top doesn’t over-brown before the center is hot.

What’s the best cheese combo for maximum “extra comfort”?

Sharp cheddar for flavor + mozzarella for stretch is the sweet spot, with Parmesan for a salty, savory boost. If you want it even richer, replace 1/2 cup of the cheddar with fontina or Monterey Jack.