Name: Chicken Orzo Bake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large chicken breasts (or 1 1/4 lbs), cooked and chopped (about 3 cups); 1 Tbsp olive oil; 3 cups low-sodium chicken stock; 1 cup heavy whipping cream; 12–16 oz orzo (see notes); 3 cups baby spinach, coarsely chopped; 2 cups cherry or grape tomatoes; 1 1/2 cups mozzarella cheese, shredded; 2/3 cup parmesan cheese, freshly grated or shredded; 5 garlic cloves, minced (or 1/2 tsp garlic powder); 1 Tbsp lemon juice (from 1/2 lemon); 1 tsp fine sea salt, plus more for seasoning; 1 tsp black pepper, plus more for seasoning; 1/2 tsp dried oregano

Description

A creamy, cheesy casserole packed with tender chicken, spinach, juicy tomatoes, and perfectly cooked orzo. Simple to prep, great for leftovers, and ideal for cozy weeknight dinners.

Ingredients

2 large chicken breasts (or 1 1/4 lbs), cooked and chopped (about 3 cups)
1 Tbsp olive oil
3 cups low-sodium chicken stock
1 cup heavy whipping cream
12–16 oz orzo (see notes)
3 cups baby spinach, coarsely chopped
2 cups cherry or grape tomatoes
1 1/2 cups mozzarella cheese, shredded
2/3 cup parmesan cheese, freshly grated or shredded
5 garlic cloves, minced (or 1/2 tsp garlic powder)
1 Tbsp lemon juice (from 1/2 lemon)
1 tsp fine sea salt, plus more for seasoning
1 tsp black pepper, plus more for seasoning
1/2 tsp dried oregano

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Instructions

Preheat Oven: Preheat to 375°F. Grease a 9×13-inch casserole dish.
Prepare Chicken: If using raw chicken: halve breasts lengthwise, season with salt & pepper, and sauté in olive oil for 4 minutes per side until golden and cooked through (165°F internal temp). Let rest for 5 minutes, then dice.
Assemble Casserole: In the greased dish, combine chicken stock, cream, orzo, diced chicken, spinach, tomatoes, half of both cheeses, garlic, lemon juice, salt, pepper, and oregano. Stir to combine and spread evenly.
Top & Bake: Sprinkle remaining mozzarella and parmesan on top. Bake uncovered for 40–45 minutes, until the orzo is tender.
Rest & Serve: Let the casserole sit for 10 minutes to thicken before gently stirring and serving.

Notes

Tomato Swap: Use 3/4 cup sun-dried tomatoes (drained and chopped) instead of fresh, and add 1/2 cup extra liquid.
Orzo Type Matters: High-quality Italian orzo (bronze cut): use 16 oz, bake ~45 mins. Lower quality orzo: use 12 oz, bake ~40 mins (expands more).
Too Dry? Add 1/2 cup hot broth, water, or cream and stir in.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 3g
Sodium: 610mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg