This Dump-and-Bake Chicken Piccata Casserole Is Ready in Under an Hour

Ingredients

• 1 can cream of chicken soup , 10.5 ounce
• 1 cup chicken broth
• 0.25 cups lemon juice
• 0.25 cups capers
• 8 ounces orzo
• 2 pounds skinless , boneless chicken breast
• 1 teaspoon garlic powder
• 0.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 0.75 cups panko bread crumbs
• 3 tablespoons butter
• 1 lemon
• 2 tablespoons chopped parsley

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Combine cream of chicken soup, broth, lemon juice, and capers in a bowl.

3. 3

   Add uncooked orzo to a 9x13-inch baking dish. Pour chicken soup mixture over orzo and stir carefully to combine.

4. 4

   Set chicken cutlets evenly on top of the orzo. Season with garlic, salt, and pepper. Top with Parmesan cheese, panko, butter, and lemon slices. Cover with foil.

5. 5

   Bake in the preheated oven for 30 minutes. Remove foil; bake until the chicken is no longer pink at the center, juices run clear, and panko is golden brown, about 15 minutes more. An instant read thermometer inserted into the center of chicken should reach 165 degrees F (74 degrees C).

6. 6

   Garnish with fresh parsley and sliced lemons.