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Square overhead shot of a creamy chicken orzo bake in a white casserole dish.
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5 from 6 votes

Chicken Orzo Bake

This creamy chicken orzo bake is a simple one-dish meal made with cooked chicken, Alfredo sauce, and tender orzo for a family-friendly dinner.
Course Dinner
Cuisine Italian
Keyword baked orzo, chicken and orzo, chicken orzo bake, chicken orzo recipe, creamy chicken orzo, easy chicken orzo recipe, orzo recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 493kcal
Author Blair Lonergan

Equipment

  • 9 x 13-Inch Baking Dish

Ingredients

  • 3 cups chicken broth
  • 1 (22 ounce) jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
  • 2 teaspoons minced garlic
  • 2 cups cooked shredded or diced chicken (such as meat from a rotisserie chicken)
  • 1 (16 ounce) package uncooked orzo pasta
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 2 cups fresh baby spinach leaves, coarsely chopped
  • 1 tablespoon fresh lemon juice, optional
  • 1 ½ cups Italian blend cheese (or sub with shredded mozzarella cheese)
  • Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish

Instructions

  • Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, and garlic. Stir in the chicken, uncooked orzo, and diced tomatoes. Cover tightly with aluminum foil and bake for 30 minutes.
    Stirring together the ingredients for a chicken orzo bake.
  • Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (firm but with a tender bite). If it’s still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step. Stir in the spinach and lemon juice. Sprinkle the cheese over top.
    Process shot showing how to add the spinach and cheese to a chicken orzo bake.
  • Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan or chopped fresh herbs, if desired.
    Horizontal overhead shot of a finished, baked dish of chicken orzo.

Notes

    • Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the orzo. The pasta should be tender and much of the liquid should be absorbed.
    • Gently stir the orzo by fluffing with a fork. A larger spoon may compress the individual pieces, causing it to clump together.

Nutrition

Serving: 1/8 of the casserole | Calories: 493kcal | Carbohydrates: 49g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 1000mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 2mg