Description
This Chicken Orzo Bake is a creamy, cheesy Tuscan-inspired casserole that’s packed with tender chicken, spinach, tomatoes, and orzo pasta. It’s a comforting one-dish meal that’s easy to prepare and perfect for busy weeknights or meal prep. The orzo bakes up tender in a flavorful sauce made from chicken stock and heavy cream, topped with melted mozzarella and parmesan cheese for a deliciously cheesy finish.
Ingredients
Scale
Chicken
- 2 large chicken breasts (or 1 1/4 lbs, about 3 cups cooked chopped chicken)
- 1 Tbsp olive oil
- Salt and freshly cracked black pepper, to season chicken
Orzo Casserole
- 3 cups low sodium chicken stock
- 1 cup heavy whipping cream
- 12-16 oz orzo pasta (12 oz Barilla or 16 oz Dellalo brand recommended)
- 3 cups loosely packed baby spinach leaves (2-3 oz, coarsely chopped)
- 2 cups cherry or grape tomatoes
- 5 medium garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 Tbsp freshly squeezed lemon juice (from 1/2 lemon)
- 1 tsp fine sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp dried oregano
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese, divided
- 2/3 cup freshly grated or shredded parmesan cheese, divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with nonstick spray or grease it with butter to prevent sticking.
- Cook the Chicken: If not using pre-cooked rotisserie chicken, slice chicken breasts in half lengthwise. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Sauté the chicken breasts for about 4 minutes per side or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and transfer to a cutting board. Let rest for 5 minutes, then dice into bite-sized pieces.
- Assemble the Casserole: In the prepared casserole dish, combine the chicken stock, heavy cream, orzo pasta, cooked diced chicken, chopped spinach, cherry tomatoes, half of the mozzarella cheese, half of the parmesan cheese, minced garlic, lemon juice, salt, pepper, and dried oregano. Stir everything gently to evenly combine and spread into an even layer.
- Add Cheese Topping and Bake: Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top of the casserole. Bake uncovered in the preheated oven for 40 to 45 minutes, or until the orzo is tender and the cheese is melted and lightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow the dish to thicken and flavors to meld. Gently stir before serving to combine the layers. Enjoy warm!
Notes
- This dish is perfect for making ahead and meal prepping as leftovers taste even better the next day.
- The orzo brand affects cooking time and quantity—Dellalo typically requires 16 oz, while Barilla needs 12 oz.
- You can substitute pre-cooked rotisserie chicken to save time.
- Letting the casserole rest after baking allows it to set and thicken for better texture.
- Use fresh garlic for best flavor, but garlic powder can be used as a quick alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 344
- Sugar: 3 g
- Sodium: 511 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.003 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 59 mg
