Description
This Chicken Orzo Bake is a creamy, cheesy, and savory Tuscan-inspired casserole that’s perfect for a comforting family meal. Featuring tender chicken, orzo pasta, fresh spinach, and juicy tomatoes baked in a luscious sauce with mozzarella and parmesan cheeses, it’s easy to prepare, satisfying, and great for meal planning with delicious leftovers.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 1/4 lbs or 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 (Dellalo = 16 oz, Barilla = 12 oz)
- 3 cups loosely packed baby spinach leaves (2-3 oz, coarsely chopped)
- 2 cups cherry or grape tomatoes
- 1 1/2 cups shredded mozzarella cheese (divided)
- 2/3 cup parmesan cheese, freshly grated or shredded (divided)
- 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
- 1 tsp freshly cracked black pepper
- 1/2 tsp dried oregano
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick spray or grease it with butter to prevent sticking.
- Prepare Chicken: If not using pre-cooked rotisserie chicken, cut the chicken breasts in half lengthwise. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat and sauté the chicken breasts for about 4 minutes per side or until golden brown and cooked through to an internal temperature of 165°F. Remove from heat, let cool for 5 minutes on a cutting board, then dice into bite-sized pieces.
- Assemble Casserole: In the prepared casserole dish, combine chicken stock, heavy cream, orzo, cooked chicken, chopped spinach, tomatoes, half of the mozzarella, half of the parmesan cheese, minced garlic, lemon juice, 1 teaspoon salt, 1 teaspoon pepper, and dried oregano. Stir gently to combine all ingredients evenly, then press the mixture into an even layer.
- Add Cheese Topping and Bake: Sprinkle the remaining parmesan and mozzarella evenly over the top of the casserole. Bake uncovered in the preheated oven for 40-45 minutes, or until the orzo is tender and the top is golden and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to thicken and set. Stir gently before serving to combine. Enjoy warm.
Notes
- This dish makes excellent leftovers and can be made ahead for meal prep.
- Adjust the orzo quantity based on brand as noted: Dellalo (16 oz) or Barilla (12 oz).
- Ensure chicken is cooked to 165°F for food safety.
- Allowing the casserole to rest after baking helps the sauce thicken and improves texture.
- Use fresh garlic for best flavor but garlic powder is a convenient substitute.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- 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
