Chicken and Orzo Casserole
A comforting and easy-to-make Chicken and Orzo Casserole that combines tender chicken, orzo pasta, spinach, and creamy cheese, all topped with a golden brown crust.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 cup spinach, chopped
- 1 cup cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the cooked chicken and sauté for 2-3 minutes until heated through.
- Stir in the orzo pasta, chicken broth, cream of mushroom soup, garlic powder, onion powder, thyme, oregano, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low and stir in the chopped spinach. Cook for an additional 5 minutes, allowing the orzo to absorb some of the liquid.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Notes
- Ensure the chicken is cooked thoroughly before adding to the skillet.
- Feel free to add other vegetables like bell peppers or carrots for added nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg