Chicken Orzo Casserole Recipe

Chicken breast, orzo, baby spinach, cherry tomatoes, mozzarella, Parmesan, chicken stock, and heavy cream go into this chicken orzo casserole. It bakes uncovered at 375°F for 40 to 45 minutes and makes 10 servings in about 1 hour. A 10-minute rest after baking lets the sauce finish thickening before the dish is stirred and served.

The orzo goes into the baking dish raw and cooks entirely in the liquid during baking, with no stovetop pasta step. Three cups of chicken stock and one cup of heavy cream provide the liquid it absorbs as it bakes. That ratio is what produces a creamy sauce rather than a soupy one.

Baking the dish uncovered is what gives the casserole both fully cooked pasta and a browned cheese top. Covering it traps steam, which softens the cheese topping and leaves the orzo gummy instead of letting the surface set. The uncovered bake lets moisture escape from the top while the orzo continues absorbing liquid below.

Chicken Orzo Casserole Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: AmericanDifficulty: Baked

Servings

10

servings

Prep time

10

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minutes

Cooking time

40

minutes

Calories

344

kcal

The mozzarella is divided: half folds into the casserole before baking and the other half goes on top, so cheese runs through every layer of the finished dish. Fifteen ingredients, a 9×13-inch baking dish, 1 hour, serves 10.

Ingredients

• Chicken

• 2 large boneless skinless chicken breasts (~1¼ lbs)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• Casserole

• 12–16 oz orzo pasta (see Notes)

• 3 cups low-sodium chicken stock

• 1 cup heavy whipping cream

• 3 cups loosely packed baby spinach, coarsely chopped

• 2 cups cherry or grape tomatoes

• 1½ cups shredded mozzarella cheese, divided

• ⅔ cup freshly grated Parmesan cheese, divided

• 5 medium garlic cloves, minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon fine sea salt

• 1 teaspoon black pepper

• ½ teaspoon dried oregano

Directions

• Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F. Rest 5 minutes, then dice into bite-size pieces.
• Preheat oven to 375°F. Grease a 9×13-inch baking dish. Add the orzo, chicken stock, heavy cream, diced chicken, spinach, tomatoes, half the mozzarella, half the Parmesan, garlic, lemon juice, salt, pepper, and oregano. Stir to combine.
• Scatter the remaining mozzarella and Parmesan evenly over the top. Bake uncovered for 40 to 45 minutes until the cheese is golden and bubbly.
• Rest for 10 minutes. Stir gently and serve warm.

FAQs

Why does the orzo go into the dish raw?

Cooking the orzo raw skips the stovetop step and lets the pasta absorb the liquid while the cheese browns on top. The liquid ratio matters: 3 cups stock and 1 cup cream give the orzo what it needs without leaving the dish watery. Sticking to that ratio and baking uncovered are both required for the method to succeed.

Why does the casserole need to rest before serving?

The orzo keeps absorbing liquid for several minutes after the dish comes out of the oven, and the sauce thickens during this time. Serving immediately produces a loose result because the sauce has not yet set around the pasta. Ten minutes of rest is what turns the liquid into a creamy, cohesive sauce.

Can I use rotisserie chicken?

Yes, rotisserie chicken works well and cuts the active prep time significantly. Shred about 3 cups of cooked meat and add it to the baking dish with the other ingredients, skipping the stovetop step. Use a plain bird so the seasoning does not compete with the lemon and oregano in the casserole.

Can I substitute a different pasta?

Short, small pasta shapes like ditalini or small shells work as substitutes when orzo is not available. Use 12 oz of whichever shape you choose and check doneness at 35 minutes, since shapes vary in how quickly they absorb liquid. Bronze-cut brands like DeLallo or De Cecco absorb more slowly, which is why the recipe calls for up to 16 oz of those.

What pasta casserole pairs well on the same dinner table?

A casserole with a completely different flavor profile works well alongside this one. A chicken bacon ranch casserole brings bacon, cheddar, and ranch into the spread, which contrasts the lemon-oregano base here completely. Both bake in a 9×13-inch dish and serve a crowd.

What if I want a lighter option at the same table?

If a second baked casserole feels like too much, a stovetop pasta with a lighter sauce is a natural companion. Chicken mushroom pasta uses a thinner cream sauce with mushrooms and comes together entirely on the stovetop, which contrasts the richness here. Both feature similar Italian-American flavors with completely different textures and prep methods.