Description
This Chicken Orzo Bake is a creamy, cheesy, and savory casserole that combines tender chicken, baby spinach, juicy tomatoes, and orzo pasta in a luscious sauce made from chicken stock and heavy cream. Topped with a melty blend of mozzarella and parmesan cheeses, this comforting one-dish meal is perfect for family dinners and meal prepping. With simple ingredients and straightforward steps, it consistently delivers a crowd-pleasing dish bursting with flavor and veggies.
Ingredients
Scale
Protein and Dairy
- 2 large chicken breasts (about 1 1/4 lbs or 3 cups cooked chopped chicken)
- 1 cup heavy whipping cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 2/3 cup parmesan cheese, freshly grated or shredded, divided
Pasta and Vegetables
- 12-16 oz orzo pasta (Dellalo = 16 oz, Barilla = 12 oz)
- 3 cups loosely packed baby spinach leaves (2-3 oz, coarsely chopped)
- 2 cups cherry or grape tomatoes
Liquids and Seasonings
- 3 cups low sodium chicken stock
- 1 Tbsp olive oil
- 5 medium garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 Tbsp lemon juice (freshly squeezed from 1/2 lemon)
- 1 tsp fine sea salt, plus more for seasoning chicken
- 1 tsp freshly cracked black pepper, plus more for seasoning chicken
- 1/2 tsp dried oregano
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare a 9×13-inch casserole dish by spraying it with nonstick spray or greasing it lightly with butter to prevent sticking.
- Cook the Chicken: If not using pre-cooked chicken, slice chicken breasts in half lengthwise to ensure even cooking. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Sauté chicken breasts about 4 minutes on each side until golden and cooked through, reaching an internal temperature of 165°F (74°C) using an instant-read thermometer. Transfer to a cutting board, let cool for 5 minutes, then dice into bite-sized pieces.
- Assemble the Casserole: In the prepared casserole dish, combine chicken stock, heavy cream, orzo, cooked chicken, chopped spinach, cherry tomatoes, half of the shredded mozzarella, half of the parmesan cheese, minced garlic, lemon juice, salt, pepper, and dried oregano. Stir thoroughly to blend all ingredients evenly, then smooth the top into an even layer.
- Add Cheese Topping: Sprinkle the remaining parmesan and mozzarella cheeses evenly over the top of the casserole to create a flavorful, cheesy crust when baked.
- Bake the Casserole: Place the casserole in the preheated oven and bake uncovered for 40 to 45 minutes, or until the orzo is tender and fully cooked through. The cheese on top should be melted and lightly golden.
- Rest and Serve: Remove casserole from the oven and let it rest for 10 minutes. This allows the sauce to thicken and the flavors to meld. Gently stir the casserole before serving. Enjoy warm!
Notes
- This dish is perfect for make-ahead meal planning, and leftovers taste delicious the next day.
- If you use different brands of orzo, note the weight difference as it affects cooking time slightly; Dellalo uses 16 oz, Barilla 12 oz.
- Allowing the casserole to rest after baking helps it thicken and makes serving easier.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference and chicken stock sodium content.
Nutrition
- Serving Size: 1 cup (1 of 10 servings)
- Calories: 344 kcal
- 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
