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Chicken orzo bake fresh out of the oven with golden bubbly melted cheese

Chicken Orzo Bake

This creamy Tuscan chicken and orzo casserole bake is a crowd pleasing dish that is simple to make. It is easy to prepare ahead for meal planning, and leftovers taste great the next day. Cheesy, creamy, savory, and bursting with veggies and protein, it is an easy meal you will crave time and time again.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 10 servings, about 1 cup servings
Course: Dinner
Cuisine: American, Italian
Calories: 344
Ingredients Equipment Method Notes

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 brand
  • 3 cups 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 Garlic Cloves medium minced, or 1/2 tsp garlic powder
  • 1 tbsp Fresh Lemon Juice from 1/2 lemon
  • 1 tsp Fine Sea Salt plus more to season chicken
  • 1 tsp Black Pepper freshly cracked, plus more to season chicken
  • 1/2 tsp Dried Oregano

Equipment

  • 1 9x13 Casserole Dish
  • 1 Large Skillet For searing chicken
  • 1 Instant Read Thermometer To check chicken doneness

Method
 

  1. Preheat – Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13 casserole dish with nonstick spray or grease with butter.
  2. Prep the Chicken – If not using pre cooked rotisserie chicken, cut chicken breasts in half lengthwise and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat and saute chicken for about 4 minutes per side, until golden and cooked through to 165 degrees Fahrenheit. Remove to a cutting board, cool for 5 minutes, then dice into bite sized pieces.
  3. Assemble the Casserole – Into the prepared casserole dish, add the chicken stock, heavy cream, orzo, chicken, spinach, tomatoes, half of the mozzarella, half of the parmesan, garlic, lemon juice, salt, pepper, and oregano. Stir everything to combine, then flatten the top into an even layer.
  4. Bake – Add the remaining parmesan and mozzarella over the top of the casserole, then bake uncovered at 375 degrees Fahrenheit for 40 to 45 minutes, or until the orzo reaches your desired doneness.
  5. Rest – Once out of the oven, let the dish rest for 10 minutes to thicken, then gently stir and serve.

Notes

Cherry tomatoes can be replaced with 3/4 cup sun dried tomatoes in oil, drained and coarsely chopped, adding an extra 1/2 cup of liquid. For the best results, use a high quality Italian bronze cut orzo, which does not absorb as much liquid, using 16 ounces and baking closer to 45 minutes. With lower quality or cheaper orzo, use 12 ounces since it expands more, and it will cook faster, closer to 40 minutes. If the casserole seems dry, add half a cup of hot water, broth, or cream and stir it in. Refrigerate leftovers for 3 to 4 days, or freeze in an airtight container for up to 3 months.