A comforting, cheesy baked dish where juicy shredded chicken meets tender orzo, creamy mushroom sauce, and melty mozzarella plus a hidden boost from fresh spinach. It’s weeknight dinner magic baked into one cozy casserole!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1 cup cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and sauté for 2-3 minutes.
- Stir in orzo, chicken broth, cream of mushroom soup, garlic powder, onion powder, thyme, paprika, salt, and pepper. Bring to a gentle boil.
- Lower the heat and simmer for about 10 minutes, stirring occasionally until the orzo is tender and liquid mostly absorbed.
- Remove from heat, fold in chopped spinach and half of the mozzarella cheese.
- Pour mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes, until bubbly and golden. Let cool for 5 minutes before serving.
Variation
- Substitute cream of mushroom soup with cream of chicken or cream of celery for a different flavor twist.
- Use rotini or small shells instead of orzo if you don’t have it on hand just adjust the cooking time.
- Add cooked mushrooms or sun-dried tomatoes for extra texture and richness.
Cooking Notes
- Don’t skip the simmer step it ensures the orzo cooks evenly and soaks up all the savory broth.
- The casserole will firm up more as it cools slightly, so let it rest for 5 minutes before serving.
- If using fresh spinach, chop it finely so it wilts and blends smoothly into the mixture.
Serving Suggestions
- Serve with a crisp green salad tossed in a lemon vinaigrette to balance the creaminess.
- Pair it with warm garlic bread or a crusty baguette to soak up the cheesy goodness.
- Top with a sprinkle of fresh parsley or basil for a fresh pop of color and flavor.
Tips
- Cook the orzo just shy of done before baking it will finish in the oven without turning mushy.
- Use freshly shredded cheese for better melt and flavor; pre-shredded can be drier.
- Store leftovers in the fridge for up to 3 days this dish reheats beautifully in the microwave or oven.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 28 g
- Sodium: 680 mg
Frequently Asked Questions
-
Can I make this ahead of time?
Yes! You can assemble the casserole up to a day in advance and refrigerate. Just add 5–10 minutes to the baking time if cooking from cold. -
Can I freeze leftovers?
Definitely. Let the casserole cool completely, portion it out, and freeze for up to 2 months. Reheat in the oven or microwave. -
What can I use instead of cream of mushroom soup?
Cream of chicken, cream of celery, or even a homemade béchamel sauce work well as substitutes. -
Can I make it vegetarian?
Yes, just skip the chicken and use vegetable broth. You can bulk it up with extra spinach, mushrooms, or even chickpeas.
Conclusion
This Chicken and Orzo Casserole is a hearty, no-fuss meal that brings comfort to the table with every cheesy, creamy bite. It’s the perfect weeknight dinner, simple to prep, easy to love, and guaranteed to satisfy. 🍽️✨
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Chicken and Orzo Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting, cheesy baked dish where juicy shredded chicken meets tender orzo, creamy mushroom sauce, and melty mozzarella plus a hidden boost from fresh spinach. It’s weeknight dinner magic baked into one cozy casserole!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1 cup cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and sauté for 2-3 minutes.
- Stir in orzo, chicken broth, cream of mushroom soup, garlic powder, onion powder, thyme, paprika, salt, and pepper. Bring to a gentle boil.
- Lower the heat and simmer for about 10 minutes, stirring occasionally until the orzo is tender and liquid mostly absorbed.
- Remove from heat, fold in chopped spinach and half of the mozzarella cheese.
- Pour mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes, until bubbly and golden. Let cool for 5 minutes before serving.
Notes
- Swap spinach for kale or broccoli for a twist.
- Use rotisserie chicken for a faster prep.
- Add red pepper flakes for a little kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: chicken and orzo casserole, creamy chicken bake, spinach orzo casserole