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

Name: This Dump-and-Bake Chicken Piccata Casserole Is Ready in Under an Hour
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 can 10.5 ounces of Cream of Chicken Soup; 1 cup chicken broth; 1/4 cup lemon juice; 1/4 cup capers; 8 ounces orzo; 2 pounds boneless, skinless chicken breast, sliced into cutlets; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1 teaspoon black pepper; 1 cup freshly grated parmesan cheese; 3/4 cup panko bread crumbs; 3 Tablespoons butter, cubed; lemon; 2 tablespoons chopped parsley

Cook Time: 45 minutes

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Ingredients

This recipe serves 6. Quantities are based on the original yield; cooking steps remain the same.

1 (10.5 ounce) can cream of chicken soup
1 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup capers
8 ounces uncooked orzo
2 pounds skinless, boneless chicken breast, sliced into cutlets
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1 cup grated Parmesan cheese
3/4 cup panko bread crumbs
3 tablespoons butter
1 lemon, thinly sliced, plus extra for garnish
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat your oven to 375F (190C).
In a medium bowl, mix together the cream of chicken soup, chicken broth, lemon juice, and capers until smooth.
Place the uncooked orzo into a 9x13-inch baking dish. Pour the soup mixture over the orzo and stir gently to combine.
Arrange the chicken cutlets evenly on top of the orzo. Sprinkle with garlic powder, salt, and black pepper.
Layer Parmesan cheese, panko breadcrumbs, butter, and lemon slices over the chicken. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Then remove the foil and continue baking until the chicken is fully cooked, juices run clear, and the breadcrumb topping is golden brown, approximately 15 more minutes. An instant-read thermometer should read 165F (74C) in the center of the chicken.
Garnish with fresh parsley and additional lemon slices before serving.

Nutrition Facts (per serving)

Calories: 610
Fat: 20g (26% DV)
Saturated Fat: 9g (44% DV)
Cholesterol: 163mg (54% DV)
Sodium: 1378mg (60% DV)
Carbohydrates: 49g (18% DV)
Dietary Fiber: 5g (19% DV)
Total Sugars: 8g
Protein: 60g (119% DV)
Vitamin C: 74mg (82% DV)
Calcium: 245mg (19% DV)
Iron: 5mg (25% DV)
Potassium: 771mg (16% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient data is based on available information and may vary. Consult a healthcare professional for medically restrictive diets.

The Story Behind Chicken Piccata Casserole

Chicken Piccata Casserole is a modern twist on the classic Italian-American dish, Chicken Piccata, which traditionally features pan-seared chicken breast in a lemon, butter, and caper sauce. The casserole version simplifies preparation by combining the flavors into a single dish that bakes in the oven, making it a convenient weeknight meal. Its origins trace back to Italian immigrants in the United States, who adapted their traditional recipes to suit local ingredients and the fast-paced lifestyle of mid-20th century America. By transforming a stovetop recipe into a baked casserole, home cooks embraced efficiency without losing the dishs signature bright, tangy flavor.

Regional Variations and Adaptations

While Chicken Piccata is widely associated with Italian-American cuisine, its casserole variant has found particular popularity in the United States, especially in regions where family-style meals are common. In the Midwest, for example, casseroles are often enriched with creamy soups and cheeses, as seen in this version that combines cream of chicken soup, orzo, and Parmesan cheese. Coastal regions, such as California, might favor fresher ingredients like zucchini, spinach, or sun-dried tomatoes to complement the lemon-caper sauce. These regional adaptations highlight how the casserole format allows flexibility while maintaining the dishs characteristic tangy and savory profile.

How It Differs From Similar Dishes

Unlike traditional Chicken Piccata, which is cooked quickly in a skillet and served immediately, the casserole version bakes the chicken alongside pasta or grains, creating a layered, one-dish meal. The incorporation of orzo adds texture and substance, making it more filling than a standard plate of chicken with sauce. It also differs from other creamy chicken casseroles by retaining the bright, citrusy flavor of lemon and the briny pop of capers, rather than relying solely on heavy cream or cheese for richness.

Where It Is Commonly Served

Chicken Piccata Casserole is ideal for casual family dinners, potlucks, or small gatherings. Its easy dump-and-bake method appeals to busy households, allowing the cook to prepare the meal with minimal hands-on time. It is less common in restaurants but occasionally appears on bistro or Italian-American menus that emphasize comfort foods. The dish is also popular for meal prepping, as it reheats well and maintains its creamy, flavorful texture.

Interesting Facts

Capers, a key ingredient in Piccata dishes, have been used since ancient times for their distinctive briny flavor and were prized in Mediterranean cuisine long before the dish reached America.
The term piccata in Italian means larded or pounded, referring to the thinly sliced chicken that is quickly cooked to maintain tenderness.
The casserole version often includes breadcrumbs on top for a golden, crunchy finish, which adds a textural contrast to the creamy orzo beneath.
Despite being a modern adaptation, the casserole preserves the essential flavor profile of lemon, butter, and capers, demonstrating how traditional recipes evolve to fit contemporary lifestyles without losing their essence.
This dish pairs exceptionally well with light salads, roasted vegetables, or a crisp white wine, emphasizing its balance of richness and acidity.

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

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, depending on your microwave.

Yes, you can freeze this casserole. After baking and allowing it to cool, wrap the casserole tightly with plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven at 350°F (175°C) until heated through.

Yes, you can substitute orzo with another small pasta shape like ditalini, farfalle, or penne. Keep in mind that the cooking time may vary slightly depending on the type of pasta used.

You can use other types of cheese, such as mozzarella or Asiago, but Parmesan will give the casserole its characteristic flavor. If using mozzarella, try adding some extra seasoning to compensate for the milder taste.

If you don't have capers, you can substitute them with chopped green olives or a small amount of lemon zest to maintain the tangy flavor. However, keep in mind that capers have a unique briny taste that may not be fully replicated with other ingredients.

Yes, you can assemble the casserole a day in advance. Simply follow the recipe up to the point of baking, cover it tightly, and store it in the refrigerator. When ready to cook, bake it as directed, but you may need to add a few extra minutes to the cooking time since the casserole will be cold.

To add some heat to the casserole, you can sprinkle in red pepper flakes, add a pinch of cayenne pepper to the chicken seasoning, or even mix in some finely chopped fresh chili peppers to the sauce. Adjust the spice level to your preference.

Yes, you can use boneless, skinless chicken thighs in place of chicken breasts. Thighs will add a slightly richer flavor and more moisture to the casserole, though the cooking time might be a few minutes longer depending on their size.

The casserole is done when the chicken reaches an internal temperature of 165°F (74°C). You can use an instant-read thermometer to check the temperature at the thickest part of the chicken. Additionally, the panko topping should be golden and crispy.