Description
This Cheesy Chicken Orzo Casserole is a cozy, all‑in‑one comfort bake loaded with tender chicken, al dente orzo, and colorful veggies, all tucked under a blanket of melty mozzarella and nutty Parmesan. It’s creamy, satisfying, and weeknight‑friendly perfect for feeding a hungry family or stocking up on leftovers for the week.
Ingredients
Scale
- 2 cups orzo pasta, uncooked
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets, cut into bite‑size pieces
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups chicken broth (low‑sodium preferred)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes, or until the onion is softened and translucent.
- Stir in the broccoli florets and cherry tomatoes. Cook for an additional 3–4 minutes, just until the broccoli is crisp‑tender and the tomatoes begin to soften.
- In a large mixing bowl, combine the cooked orzo, chicken and vegetable mixture, and chicken broth. Taste and adjust seasoning with more salt and pepper if needed, then mix until everything is evenly coated.
- Transfer the mixture to the prepared 9×13‑inch baking dish, spreading it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
- Bake for 25–30 minutes, or until the casserole is hot and the cheese is melted, bubbly, and lightly golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley and enjoy warm.
Notes
- Use low‑sodium chicken broth so you can better control the salt level.
- Shred your own mozzarella for the best melt; pre‑shredded cheese can be drier.
- If the casserole looks a bit dry before baking, stir in an extra 1/4–1/2 cup broth or a splash of cream.
- Let the casserole rest for a few minutes after baking so it sets slightly and scoops cleanly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Pasta Bake
- Method: Baked
- Cuisine: American, Italian‑inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal (estimated)
- Sugar: 4 g (estimated)
- Sodium: 620 mg (estimated, using low‑sodium broth)
- Fat: 18 g (estimated)
- Saturated Fat: 7 g (estimated)
- Unsaturated Fat: 10 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 45 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 28 g (estimated)
- Cholesterol: 85 mg (estimated)
Keywords: cheesy chicken orzo casserole, chicken orzo bake, one pan chicken pasta, easy weeknight casserole, creamy chicken orzo