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Overhead shot of a 9x13 white casserole dish filled with Chicken Orzo bake. The overall hue is a light creamy yellow with red cherry tomatoes and green spinach dispersed throughout. Chunks of chicken are scattered throughout the orzo pasta. Fresh ingredients are scattered around the casserole dish like parsley, cherry tomatoes, onion and garlic.

Chicken Orzo Bake

Leanne Neill
Chicken Orzo Bake is a fuss-free dinner that makes the most of your leftover chicken or turkey, but can also be made with fresh chicken. Creamy orzo pasta pairs perfectly with tender chunks of chicken, juicy cherry tomatoes, and fresh spinach for a well-rounded, flavorful dish. Best of all, it’s a one-pan wonder. With just 10 minutes of hands-on time, you can have this cozy meal prepped and on the table in no time. It’s a simple, satisfying way to transform leftovers into something truly crave-worthy.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Italian
Servings 4 large servings

Equipment

  • 1 9x13 Casserole Dish

Ingredients
  

  • 3 cups Orzo pasta
  • 3 ½ cups Bite sized pre-cooked chicken or turkey can replace with 1 lb fresh chicken breasts
  • 1 tablespoon Olive oil if cooking fresh chicken
  • 3 cups Fresh spinach (80g)
  • 1 cup Mozzarella shredded (85g)
  • ½ cup Parmesan shredded (15g)
  • 1 ½ cups Cherry tomatoes halved (210g)
  • 1 cup Half and half
  • 3 cups Chicken stock
  • ¾ teaspoon Salt
  • ¾ teaspoon Cracked black pepper
  • 1 ½ teaspoons Paprika
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Dried chili peppers (optional)

Instructions
 

  • Preheat oven to 375F

If Using Pre-cooked Chicken/Turkey

  • Sprinkle the orzo evenly into the bottom of a 9"x13" casserole dish. Evenly distribute the bite sized chicken chunks overtop. Next layer on the spinach. Sprinkle the mozzarella, and parmesan cheese and tomatoes.
  • Pour the half and half cream evenly over the casserole. Set the dish aside.
  • In a large measuring cup or bowl mix together the chicken stock with the salt, pepper, paprika, garlic powder, onion powder, and chili flakes if using. Pour this mixture evenly over the casserole.
  • You can use a spoon to give it all a little mix to get a homogenous looking mixture.
  • Place the casserole dish into the oven and bake for 50-55 minutes or until the orzo is done to your liking. You can start testing the orzo around the 45 minute mark.
  • Once it has finished baking, remove from the oven and allow it to sit for about 10 minutes to thicken up.
  • You can garnish the servings with more parmesan, freshly chopped parsley, and a splash of lemon if you like.

If Using Fresh Chicken

  • If using fresh chicken, cut the chicken into 1" thick strips and season with the salt, pepper, and paprika.
  • Heat a frypan on medium/high heat. Once it is hot, add the olive oil and the chicken. Cook the chicken until the internal temperature is above 160F. Remove the frypan from the heat and allow the chicken to cool for a few minutes, and then cut the into bite sized pieces. Set the pan aside.
  • Now you can follow the above recipe using the freshly cooked chicken in place of the pre-cooked chicken. Do not add more salt, pepper or paprika.

Notes

  1. For a richer sauce you could use heavy cream instead of half and half.
  2. If you notice the spinach is drying out as the casserole bakes, you can take the dish out of the oven and give it a little stir to help push the spinach under the liquid then put it back in the oven to continue baking.
  3. You could replace the oregano with a spice blend like an Italian spice blend - which would give a very similar flavor, or another spice blend like a Cajun or a Moroccan inspired blend - which would be quite different but still delicious.
Keyword Baked Chicken Orzo, Chicken Orzo Bake, One Pan Meal, Orzo and Chicken Bake, Orzo Dish, Turkey Leftovers