There’s nothing quite as easy as a simple casserole when you’ve already got most of the ingredients ready to go. Just stir things together, cook a while, top with some crumbled crackers and shredded cheese and cook a little more until the topping is melty-crispy. One dish to clean, that’s it!
This is a great post-Thanksgiving recipe, quick and satisfying.
Ingredients
- 3 cups chicken, turkey or veggie broth
- 2 10.5-oz cans condensed cream of chicken soup
- 1 tsp dried parsley flakes
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups broccoli florets, cut bite-sized or smaller
- 2 cups cooked shredded or diced turkey
- 1 16-oz package uncooked orzo
- 2 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 ½ cups shredded cheese – cheddar or Jack or similar
- 2 sleeves butter crackers, Field Day Golden Round or Ritz
- 3 Tbsp melted butter, plus a little more to grease baking dish
- Salt and Pepper to taste
Directions
- Preheat oven to 425°. Grease a 9” x 13” baking dish.
- To baking dish, add broth, soups, parsley flakes, rosemary, thyme, garlic and onion powders and lemon zest. Whisk/stir to thoroughly combine.
- Stir in broccoli, turkey and uncooked orzo.
- Cover tightly with foil and bake 30 minutes. Meanwhile, combine crushed crackers, 3 Tbsp melted butter and shredded cheese in a bowl.
- Uncover and stir gently with a fork. Check doneness of orzo, ideally it’ll be al dente – firm but with a tender bite. If still too hard, cover and bake a few minutes more until it reaches the desired doneness.
- Stir in lemon juice, sprinkle on cracker-cheese topping mixture and bake uncovered for about 7 more minutes. Cheese should be melted and orzo tender. Optional: Place under broiler for 1-2 minutes for a more browned top, keeping an eye on it so it doesn’t burn.