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Chicken Orzo Bake in baking dish with wooden spoon and on plate.
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Chicken Orzo Bake (Dump-and-Bake Casserole)

Chicken Orzo Bake is an easy, dump-and-bake casserole loaded with cooked chicken, mushrooms, baby spinach, garlic-and-herb Boursin cheese, and orzo pasta. Best of all, this chicken orzo recipe is combined directly in the baking dish for no extra dishes to wash!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 320kcal
Author Samantha Skaggs

Equipment

Ingredients

  • 1 ½ cups dry orzo pasta
  • 3 cups diced cooked chicken
  • 8 ounces baby bella mushrooms cleaned & roughly chopped
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper to taste
  • 2 ½ cups chicken broth OR stock
  • 1 (5.2-ounce) package Boursin cheese (garlic & herbs flavor), diced into small cubes/crumbles
  • ½ cup grated Parmesan plus extra for garnish
  • 2 cups baby spinach roughly chopped
  • OPTIONAL GARNISH: fresh minced parsley

Instructions

  • Adjust oven rack to the center position and preheat oven to 375°F.
  • Generously grease a 9- by 13-inch (or 3-quart) glass or ceramic baking dish. Add orzo, chicken, and mushrooms to the bottom of the dish. Sprinkle with salt, garlic powder, onion powder, and pepper and pour in the chicken broth. Stir well to combine and redistribute/smooth down the ingredients, making sure that all orzo is pushed down and submerged in the broth. Scatter the Boursin cubes/crumbles over the top of the mixture.
  • Tightly cover the baking dish with aluminum foil (or a lid) so that steam doesn’t escape. Bake for 40 minutes or until orzo is completely tender.
  • Remove the dish from the oven and remove the foil. Stir in grated Parmesan and baby spinach and adjust seasonings to taste, if necessary. Lay the foil back over the top and allow to sit for 5 to 10 minutes, during which time the spinach will wilt and the sauce will thicken and continue absorbing into the orzo. Serve immediately with a garnish of additional grated Parmesan and optional fresh minced parsley.

Notes

  • The two keys to ensuring success with this recipe is making sure that all of the orzo is submerged and that the foil is tightly sealed to trap steam.
  • I typically use diced rotisserie chicken in this recipe.
  • White button mushrooms may be substituted for the baby bellas.
  • You can swap out the Garlic & Herbs Boursin for other flavors, if you like.
  • The Chicken Orzo Bake may still seem liquidy once the orzo is tender, but it will thicken up as it sits.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You’ll probably need to stir in a splash of broth or milk before reheating individual servings of leftovers in the microwave.

Nutrition

Calories: 320kcal | Carbohydrates: 33g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 629mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg