Name: Chicken Piccata Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 can (10.5 oz) cream of chicken soup; 2 cups chicken broth; 3 tbsp capers, drained; 1 lemon, juiced; 1.5 lbs boneless, skinless chicken breasts; 8 oz orzo pasta, uncooked; 1/2 cup finely shredded Parmesan cheese, divided; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 cup panko breadcrumbs; 4 tbsp butter, cubed; 1 lemon, sliced; 1 tbsp capers, for garnish; 2 tbsp fresh parsley, chopped, for garnish

1

Preheat your oven to 375°F (190°C).

2

In a large bowl, whisk together the cream of chicken soup, chicken broth, 3 tablespoons of capers, and the juice of one lemon to create the sauce.

3

Pour the uncooked orzo into the bottom of a 9x13 inch casserole dish.

4

Pour the prepared sauce mixture over the orzo.

5

Sprinkle about half of the Parmesan cheese over the sauce.

6

Arrange the chicken cutlets in a single layer on top of the cheese.

7

Season the chicken with salt, black pepper, and garlic powder.

8

Sprinkle the remaining Parmesan cheese over the chicken.

9

Top evenly with panko breadcrumbs.

10

Dot the top with cubed butter and arrange lemon slices over the panko.

11

Cover the dish tightly with aluminum foil and bake for 30 minutes.

12

Remove the foil and return the casserole to the oven. Bake uncovered for another 10-15 minutes, or until the top is golden brown and bubbly.

13

Garnish with additional capers and fresh chopped parsley.

14

Let the casserole rest for 5 minutes before serving.

Chicken Piccata Casserole

Ingredients

15 Ingredients

Instructions

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