Description

A creamy, cheesy chicken orzo bake combining tender shredded chicken, delicate orzo pasta, and melted cheese, baked until golden and bubbly for a comforting family meal.

Ingredients

2 cups cooked chicken, shredded or diced

1 1/2 cups orzo pasta

3 cups chicken broth

1 cup heavy cream or half-and-half

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 cup spinach, chopped (optional)

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
Stir in the orzo pasta, chicken broth, and heavy cream. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is just tender but still slightly firm—it will finish cooking in the oven.
Add the shredded chicken, chopped spinach (if using), oregano, salt, and pepper. Stir until everything is well combined.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Transfer the skillet or baking dish to the oven and bake uncovered for 15-20 minutes, until the cheese is melted, bubbly, and the top is lightly golden.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Optional: Substitute spinach with kale or add mushrooms for variation.

Use half-and-half instead of heavy cream to lighten the dish.

Shredded rotisserie chicken works well to save time.

Add red pepper flakes for some heat if desired.

For gluten-free version, swap orzo with gluten-free pasta or quinoa.

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat covered with a damp paper towel or in the oven with a splash of broth or cream to maintain creaminess.

Assemble ahead and refrigerate before baking, adding extra baking time if baking cold.

Freezing not recommended due to texture changes from cream and cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg