Description
A cozy, creamy one-dish meal where petite orzo pasta bakes with tender chicken, bright cherry tomatoes, wilted spinach and a rich, cheesy sauce. Ready in under an hour and perfect for weeknights, this casserole soaks up flavor and makes great leftovers.
Ingredients
Scale
- 16 oz dry orzo pasta
- 2 cups cooked chicken, chopped (rotisserie or sautéed bite-size pieces)
- 3 cups unsalted chicken broth
- 1 cup heavy cream
- 5 cloves garlic, finely minced
- 2/3 cup grated Parmesan cheese
- 1½ cups shredded mozzarella
- 3 cups loosely packed baby spinach (roughly chopped, or one 8 oz box, well-drained if frozen)
- 1 pint cherry tomatoes (whole or halved)
- Juice from ½ a lemon
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- 1 teaspoon freshly cracked black pepper
- Optional: ½ teaspoon garlic powder if you don’t have fresh garlic
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.
- Add the dry orzo to the prepared dish. Scatter the cooked chicken over the pasta.
- Pour the chicken stock and heavy cream into the dish so the orzo sits covered in liquid. Stir in the minced garlic, Italian seasoning, lemon juice, salt and black pepper.
- Fold the baby spinach and cherry tomatoes into the mixture, then stir in half of the Parmesan and half of the mozzarella so they are evenly distributed.
- Smooth the surface and sprinkle the remaining mozzarella and Parmesan over the top to form a cheesy topping.
- Bake uncovered for about 40 minutes. The orzo should be tender and the top bubbly and lightly browned. If the casserole still looks loose when you pull it from the oven, let it rest for 10 minutes; the pasta will absorb the excess liquid as it cools.
- After resting, stir gently to combine melted cheese and softened tomatoes, then taste and adjust seasoning before serving hot.
Notes
- Quick tips & swaps
- Vegetarian swap: omit the chicken and add extra vegetables such as mushrooms, zucchini, or artichoke hearts — or stir in a can of drained white beans for protein.
- Alternate proteins: try cooked sausage, turkey, or cooked shrimp in place of chicken.
- Cheese variations: use fontina, provolone, or a sharp gouda if you want a different flavor profile.
- To add more veg: stir in sliced bell peppers or sautéed mushrooms (you may need an extra 5–10 minutes of bake time).
- Gluten-free option: substitute orzo with a gluten-free rice-shaped pasta and follow package timing guidance; you may need to reduce liquid slightly.
- Storage & reheating
- Refrigerate leftovers in a sealed container for up to 4 days. Reheat covered in a 350°F oven until warmed through, adding a splash of broth or cream if it seems dry. This casserole also freezes well—portion into freezer-safe containers and freeze up to 3 months; thaw in the fridge overnight and reheat in the oven.
- Serving suggestion
- Serve warm with a simple green salad dressed with lemon vinaigrette or alongside garlic bread to sop up any extra creamy sauce.