This creamy and cheesy Chicken Orzo Bake is an effortless dinner, and the orzo pasta cooks right in the casserole dish! The whole family loves my chicken and pasta casserole, and I can’t get enough of those Tuscan flavors with juicy bites of tomato and fresh spinach.
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Chicken Orzo Bake Video
Watch the video tutorial and see how to make this quick Chicken Orzo Bake casserole. P.S. If you use rotisserie chicken, it’s just assemble and bake. Add this orzo casserole to your meal plan this week!
Chicken Orzo Bake Recipe
This easy one-pan chicken orzo bake is a winner! I made this for a cabin trip, and it was well-loved by all 3 families that ate it. The kids gave it rave reviews, and I figure if there’s a dish that everyone in the group loves that much, it’s a major win and one that I’ll be repeating.
It’s a brilliant and easy way to feed a crowd. You can sauté your own chicken or dice up leftover Spatchcock Chicken or Baked Chicken Breast, which makes it even easier. This chicken pasta bake also reheats well because it has a creamy base, which is great for meal prep or if you want to put some into a lunchbox the next day.
This recipe was inspired by Mallory’s Tuscan Chicken Bake, but I added more chicken to make sure it would satisfy our crowd. This chicken orzo bake will certainly become a staple of the cabin trip menu, along with other easy crowd-pleasers like Mexican Beef and Rice Skillet, Baked Mac and Cheese, and Meatloaf.
Ingredients for Chicken Orzo Bake
It’s all here in the ingredients—everything you need for a well-rounded, crowd-pleasing meal.
- Chicken – I always have chicken breast in my freezer so I cook that up for this casserole but I love using rotisserie chicken for this recipe—it doesn’t get any easier. You’ll need about 3 cups cooked diced chicken. In a real pinch, you could use leftover turkey as well.
- Chicken stock – I use homemade Chicken Stock but you can use a good quality store-bought one.
- Heavy whipping cream – This gives the casserole a creamy, luxurious sauce. For a lighter version, substitute half & half, but the sauce won’t be as thick.
- Orzo – The quality of the pasta matters. See my note below for the brands I like most. If you’re using cheaper pasta, use 12oz of orzo because it expands more, but for pasta made with 100% hard durum semolina, you can use 16oz.
- Veggies – Baby spinach and cherry Tomatoes. If you want to substitute tomatoes with 3/4 cup sun-dried tomatoes in oil, drained and coarsely chopped, then I add an extra 1/2 cup of stock or cream.
- Cheese – mozzarella cheese and parmesan cheese
- Tuscan Flavors – I add lemon juice to add some acidity and lightness along with minced garlic, salt, pepper and dried oregano.
Which Pasta is Best?
Cheaper pasta absorbs too much of the liquid or turns to mush, so when making pasta casseroles, opt for a high-quality Italian Bronze-cut pasta like Dellalo, De Cecco, Rustichella d’Abruzzo, or Pastificio De Martino. These are made from semolina flour. It may sound fancy, but don’t worry, it’s easily found at your local grocery.
How to Make Creamy Chicken Orzo Bake
You’ll be amazed at how easily this chicken orzo casserole comes together! Once you have the chicken prepped, it’s just mix and bake. EASY and delicious!
- Preheat the oven to 375°F and place a rack in the center of the oven. Grease a 9×13 casserole dish. I love this oil sprayer for greasing pans!
- Sautee Chicken Breasts – slice two large uncooked chicken breasts in half lengthwise, season with salt and pepper, and sauté over medium heat for 4 minutes on each side or until 165˚F on a thermometer, then let it rest 5-10 minutes before chopping into bite-sized pieces. You can also dice up 2 large chicken breasts to get 3 cups of cooked chicken.
- Assemble the casserole – Add the stock, cream, pasta, chicken, garlic, veggies, half the cheeses (reserve the other half for the top), lemon juice, and seasoning into the greased casserole dish. Stir until combined and spread it evenly into the pan.
- Bake – Sprinkle the remaining half of the cheeses over the top and bake uncovered for 40-45 minutes or until pasta is to your desired tenderness (depending on the kind of pasta you use – better quality pasta can take a little longer). The casserole will be bubbly around the edges and have lovely browned, melted cheese on top.
- Rest the casserole – let the dish sit for 10 minutes to thicken, and then gently stir and serve!
Natasha’s Pro Tip:
If you’d like a more creamy chicken orzo bake casserole after baking, add 1/2 cup of hot water, broth, or cream and stir it into the casserole.
Storage Tips
This creamy chicken orzo bake is the perfect dish for meal planning since leftovers reheat really well.
- To Refrigerate: Cool and cover leftovers. Store in the fridge for 3-4 days.
- Freezing: Cool leftovers and transfer to a freezer-safe, air-tight container. Freeze for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Place casserole in an oven-safe container, sprinkle the top with some water to keep the casserole moist, and reheat in a 350°F oven until heated through. You can also reheat a portion in the microwave or in a skillet. If the casserole seems dry, stir in a bit of liquid.
What to Serve with Chicken Orzo Bake
This chicken orzo bake is a meal all on its own, but I like to pair it with a light, crisp salad and crusty bread to soak up all that creamy sauce.
- Chickpea Salad
- Caesar Salad
- Caprese Salad
- Maroulosalata Greek Lettuce Salad
- Tomato Burrata Salad
- Sourdough Bread
- Focaccia Bread
This creamy Chicken Orzo Bake is a simple recipe with a creamy, delicious Tuscan flavor! It’s a crowd-favorite chicken casserole loaded with cheesy sauce, pasta, and veggies for a delicious, satisfying meal. You’ll want to put this recipe on your repeat list!
Chicken Orzo Bake Recipe
Ingredients
- 2 large chicken breasts, or 1 1/4 lbs, (about 3 cups cooked chopped chicken)
- 1 Tbsp olive oil
- 3 cups low sodium chicken stock
- 1 cup heavy whipping cream
- 12-16 oz orzo*, depending on the brand (Dellalo = 16 oz, Barilla = 12 oz, see notes*)
- 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
- 2/3 cup parmesan cheese, freshly grated or shredded
- 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 to season chicken
- 1 tsp freshly cracked black pepper, plus more to season chicken
- 1/2 tsp dried oregano
Instructions
- Preheat the oven to 375. Spray a 9×13 casserole dish with nonstick spray or grease with butter.
- Prep Chicken – If you aren’t using pre-cooked rotisserie chicken, cut your chicken breasts in half lengthwise. Season both sides with salt and pepper. Set a large skillet over medium heat and add olive oil. Sautee chicken breast for about 4 minutes per side or until golden and cooked through to 165˚F on an instant-read thermometer. Remove to a cutting board and cool for 5 minutes, then dice into bite-sized pieces.
- Assemble the Casserole – into the prepared 9×13 casserole, add chicken stock, heavy cream, orzo, chicken, spinach, tomatoes, half of your mozzarella, half of your parmesan cheese (save the remaining cheese for the topping), garlic, lemon juice, salt, pepper, and oregano. Stir everything to combine, then flatten the top into an even layer.
- Bake – add the remaining parmesan and mozzarella over the top of the casserole, then bake uncovered in the preheated oven at 375˚F for 40-45 minutes or until the orzo is tender or your desired doneness.*
- Rest Casserole – Once the dish is out of the oven, let it rest and thicken up* for 10 minutes, then stir gently to combine and enjoy!
Notes
*You replace tomatoes with 3/4 cup sun-dried tomatoes in oil, drained and coarsely chopped, but add an extra 1/2 cup of liquid. The type of pasta you use matters. For the best results, I recommend using a high-quality Italian bronze cut orzo made from 100% hard durum semolina. The bronze-cut method gives the pasta a rougher surface, and it doesn’t expand and absorb as much liquid, resulting in a creamier pasta. Some of my favorite brands are Dellalo, De Cecco, Rustichella d’Abruzzo, and Pastificio Di Martino. They hold up perfectly al dente and make such a difference in your dish. Here’s how to adjust the amount of pasta and timing:
–With a high-quality Italian orzo, use 16 oz and cook closer to 45 minutes
–With a lower quality or cheaper orzo, use 12 oz since it expands more. Cooks faster, about 40 minutes. **If the Pasta casserole seems dry (some pastas absorb more liquid than others, add 1/2 cup of hot liquid – either water, broth, or cream and stir it in.
Nutrition Per Serving
Filed Under
More Easy Casserole Recipes
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- Shepherd’s Pie
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- Lasagna
I made 2 batches the other day. 1 to keep and 1 to bring to a friend that is sick. It was a huge hit. Even her 5 yr old ate it. He doesn’t like tomatoes but he ate them and said ” I’ve never liked tomatoes until today.” Can’t wait to make it again. Your recipes never disappoint. Thank you
Wow, that’s when you know its great! I’m so happy you loved it, Victoria.
I made this for Christmas lunch and turned out delicious. I used half and half instead of heavy cream. I didn’t have mozzarella cheese, so I substituted Havarti cheese instead. My husband loved it. I will definitely be making this again.
Good to know that it worked great using the substitutions that you used! Thanks for sharing that with us.
I was thinking of using Jovial gluten free orzo. Cause we are gluten free. Any suggestions? I’m gonna make it this evening
Hi Stacey, I have not tried this recipe with gluten free orzo, but one of my readers mentioned they had and loved it.
Soooo easy and delicious. Your recipes are always perfect.
Thank you! I’m so glad you love it!
Can you make this a day ahead and refrigerate for making next day?
Hi Tamara! You should be able to assemble and refrigerate it overnight. The orzo can soak up the liquid before baking and end up mushy so don’t leave it too long before baking. This reheats really well if you’re making it ahead. You can also prepare all of your components ahead of time and wait to assemble prior to baking.
“I have to start out by saying that I am not a cook. Just a guy that’s trying to eat healthier by fixing my own meals and staying away from gas station food while working.”
I followed this recipe word for word using Dellalo pasta. It was so easy to follow and make. I put 4 servings in containers to take to work with me. It warms up perfectly in the microwave in the hotel and on the hot plate that I use on the train. I only had it stored for three days but it tasted just as good as the first day. Thank you for sharing this recipe!
Meal prepping for work and when you’re away could be so tough, I’m so glad you found this recipe and loved it, Randy! I hope you try many more for our site. Safe travels!
This dish started as from a coworker raving about a recipe she found online… So many people that I know now make this in the regular rotation. My mother moved in with us recently and brought this recipe with her. The only thing we change, we add way more cherry tomatoes! They are the best part when they burst in your mouth. Thank you Natasha.
You’re so welcome! I’m happy to hear that you love this recipe!
You mentioned in the video that, in your notes, you would provide the particulars on the fry pan. I am curious to know the brand.
Thanks! The casserole looks yummy!
Hi Annie! There is a description box in the video on YouTube where I have this information. But you can view all of my pans and favorite kitchen items here in my Amazon shop link.
I have now made this recipe 3 times and can’t get enough of it. It’s superb and so easy to make. My elderly neighbor was ill and I also made it and took it to her and her husband. My neighbor is an incredible cook – her husband told her that the dish was as good as anything she has ever made. Not sure that was wise to say 🙂 but it’s testament to how good this recipe is. Made it exactly as directed. Thank you!
Thanks a lot for sharing that with us! I appreciate your kind words and good feedback, Helen!
Hi, Natasha!
I recently made your recipe and it is by far my favourite casserole ever! So flavourful! I was wondering if you had any tips on prepping this as a freezer meal? It would be a wonderful dish for a postpartum mama friend!
Thank you!
Hi Monika, I haven’t tested it that way so I could only guess, but I included some “Storage Tips” in the post above which might be helpful.
Hi Natasha, I’ve made this before and I love it! Unfortunately, I don’t have enough orzo to make it tonight, can I swap it out with rice? Would the cook time/water volume have to change?
Hi Jose! I haven’t tested rice to be able to advise of the changes that you need to make but that should still work with a few adjustments with the liquid. Keep an eye on the liquid level during baking.
It was delicious when I made it with orzo 🙂 but…..I this time I tried to bake it with Jasmine rice because my husband doesn’t like to have pasta :/ I added 1,5cups and didn’t adjust any liquids. Some rice is still hard, but I think it is the rice that stayed on top of the casserole. I would love to hear back from Natasha and a suggestion how to try and adjust the recipe to bake it with rice…also happy to hear from anyone else who tried it with rice! I may try next time with less rice and maybe mix it first with all the liquids and then add the rest of the ingredients?!
Hi there! Without testing it, I wouldn’t be able to advise of the changes that you need to make. I think it can work and depending on the rice you’re using, you’ll likely need to make an adjustment to add more liquid as needed and bake it longer if the rice is still hard. Just keep an eye on the liquid level during baking.
Made this today and it was very pleasant. When those tomatoes burst open they add another layer of flavor that’s so satisfying. Thank you for posting.
You’re very welcome, Nella!
Absolutely delicious! Made this last night and can’t wait to eat leftovers tonight. I used diced rotisserie chicken, did not use spinach but substituted it for sauteed mushrooms with shallot. Added a little extra mozzarella and parmesan, and a bit more oregano. Came out perfect. My husband raved and asked to put it on repeat. Yummm.
Made this tonight, lovely dish!!
Real comfort food with spinach and tomato to make it more nutritious ❤️
I’m happy to know you loved it, Marelie!
Could shrimp be used instead of chicken for this recipe ?
I think that’s gonna work but of course the flavor will be different.
Another keeper, as my husband says. Thanks again, Natasha. When ever I want a no fail recipe I turn to, You. This was so good and most definitely will make again❤️
Very delicious and perfect comfort food! It’s like perfect risotto without hours of stirring and standing 😊 I substituted 1 cup of broth with 1 cup of Chardonnay though to make it lighter 😁 my family approved the dish! Thank you, Natasha!
That sounds great! You’re very welcome, Svetlana!
Hello! Do you think I could sub broccoli for the spinach?
Hi Katrina, one of my readers mentioned she had luck using mushrooms and broccoli, I bet other veggies would work great.
Hi! Can this dish be prepared in advance and cooked later in the same day?
Hi Nathalie! You should be able to assemble and refrigerate it overnight. The orzo can soak up the liquid before baking and end up mushy so don’t leave it too long before baking. This reheats really well if you’re making it ahead. You can also prepare all of your components ahead of time and wait to assemble prior to baking.
This is fantastic ! Good to make and freeze in meal lots – Never used Orzo rice but totally sold. I added bacon just to give it a little more flavour. Thank you!
That sounds wonderful, David. I’m so glad you’re sold.