Dump-and-Bake Chicken Piccata Casserole with Lemon Orzo

Step 1 of 8
Heat the oven to 375°F (190°C) with a rack in the middle.
Step 2 of 8
Whisk the cream of chicken soup, broth, lemon juice and drained capers in a bowl for about 1 minute, until no lumps of soup remain.
Step 3 of 8
Spread the dry orzo in a 9-inch (23 cm) square baking dish. Pour the sauce over it and stir gently, then press any grains poking above the liquid back under it.
Step 4 of 8
Slice each chicken breast horizontally into 2 or 3 cutlets about 1/2 inch (1.3 cm) thick and pat them dry. Arrange them in a single layer on the orzo, then season with the garlic powder, salt and pepper.
Step 5 of 8
Sprinkle the Parmesan and panko over the chicken, dot with the cubed butter and lay half of the lemon slices on top. Cover the dish tightly with foil.
Step 6 of 8
Bake covered for 30 minutes, until the liquid bubbles at the edges and the orzo has swelled.
Step 7 of 8
Remove the foil and bake for 12 to 15 minutes more, until the panko is golden brown, the sauce is bubbling and a thermometer in the thickest cutlet reads 165°F (74°C).
Step 8 of 8
Let the dish stand for 5 minutes so the sauce tightens. Garnish with the parsley and the remaining lemon slices.