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
Scale
- 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