Usually when you see the word crack, you would not associate that with food. I want people to know just how addictive this recipe is so they are forewarned. This is NOT a light dish. And you will want more. I made this for my husband and a friend last week, and they both went back for thirds. This will make you a chicken casserole addict.
You’ll need;
1 lb bacon, diced (reserve fat and about 1/3 for topping)
1 rotisserie chicken, de-boned and cut into bite-size pieces
1 lb orzo pasta
1 Vidalia onion, diced
2 cloves garlic, minced
1/4 cup chicken stock, low-sodium
1 tbsp Better than Bouillon (seriously, it’s the best)
1 cup frozen peas
8 oz Colby-jack cheese, shredded (save about 1/3 of this for topping)
1 8 oz package cream cheese
1 can crispy fried onion strings
To begin, fry your bacon. Start it in a cold pan and then turn on the heat to avoid oil burns. Heat your stove to medium and let the fat render on the bacon until it is slightly less crisp than you like it. We will continue cooking this bacon in the oven and do not want it to burn.
De-bone your rotisserie chicken and cut into bite size pieces. This recipe is great for leftovers!
Boil water in a stock pot with salt and add your orzo. Cook to package directions, but drain 3 minutes sooner than recommended. The pasta will continue to cook in the oven.
Heat your pan on medium with 3 tablespoons of your reserved bacon fat. Cook your onions and garlic on medium-low until translucent, about 10 minutes. Add your chicken stock, bouillon, and frozen peas. Stir to combine.
Add your cheeses to your mixture, then gently fold in the chicken. We want the pieces to stay bite size, so do not over mix at this stage.
Take a buttered baking dish and pour your mix in. Smooth the surface with a spatula.
In a bowl, place the remainder of your cheese and bacon. Take half of the container of crispy onion strings and mix it all together to form a loose topping. Top your casserole evenly.
Bake at 350 degrees for 35 minutes. The top should be golden brown and crisp, and the sides should be bubbling.
Limit yourself to making this for special occasions and company, please!