Bean and Bacon, Orzo Chicken Casserole

Came up with this while just glancing around the cupboards trying to find what new thing I was going to make today. The sour cream or cream cheese absolutely makes this. My kids mowed this down like there was no tomorrow!

2 small cans of bean and bacon soup
1 box of orzo , they come in small boxes for just over a dollar
8 chicken tenders
5 cups of water
2 tsp salt-for boiling chicken
2 tsp of pepper-for boiling chicken
4 tablespoons of butter

2 tsp of all-purpose seasoning-for boiling chicken
1/2 cup sharp cheddar cheese to top
heaping spoon of cream cheese to top
1 tsp of salt-to mix into dish
1 tsp of pepper-to mix into dish
*optional additive- Cream cheese
8-9 slices of bacon, I had turkey so that's what I used

Boil the tenders with the water, salt, pepper and all-purpose seasoning. While that is boiling and reducing melt the butter in the bottom of a casserole dish (I used a 9x13 lasagna dish). Once the water with the chicken has turned kind of a yellowish color, remove the chicken and chop into bite size pieces(takes about 30-45 min for the water to be ready). Pour the Orzo in the bottom of the casserole/lasagna dish. In a large bowl mix the 2 cans of bean and bacon soup with 3 1/2 cups of the chicken broth/stock, that you have made, and mix it together well. If you are going to add the cream cheese now is the time to do it. Add the chicken, and the last salt and pepper, pour over the Orzo and mix around a little bit. The orzo will sink to the bottom of the dish. Bake at 350* for 45 min to an hour or until it looks thick and not watery, lay the bacon on the top and place back into the oven until it is cook through. Serve up with the sour cream and cheddar cheese on top. I added a little more salt to min to give an extra kick.
You can use rice instead of the orzo, if you choose to do so, I recommend sushi rice. Its more absorbent and makes for a "stickier" casserole. Be about 1 1/2 cups of sushi rice.