Chicken Orzo Bake (A One Dish Bake!)

• Holly’s Recipe Highlights: Chicken Orzo Bake
• Ingredient Notes
• Make the Most of Leftovers
• More Cozy Chicken Casseroles

Make this Chicken Orzo Bake when you need an easy family dinner fast! Made with juicy chicken, fresh broccoli, tender orzo, and plenty of melty cheese, this creamy casserole is baked in one dish for easy clean-up.

Holly’s Recipe Highlights: Chicken Orzo Bake

• Flavor: A rich, garlic-herb cream sauce is tossed with tender orzo, juicy chicken, and bite-sized broccoli. It’s a classic comfort casserole finished with a layer of cheddar and Parmesan cheese.
• Why Make It: Everything cooks right in one baking dish with simple ingredients you likely already have on hand, so it’s perfect for busy weeknights with minimal cleanup.
• Tools: All you need are a baking dish with a tight-fitting lid, or aluminum foil to cover it.
• Serving: This family-sized casserole is a full meal on its own, but also delicious served with a fresh summer salad and homemade garlic bread or fluffy dinner rolls to soak up the sauce.

Total Time: 1 Hour Servings: 8 Cooking Method: Baked Casserole

Ingredient Notes

• Orzo: Dry orzo bakes directly in the broth and milk. Cook times vary by brand, so check for doneness before serving.
• Chicken: Use chopped, cooked chicken. A rotisserie chicken, leftover roast chicken, oven-baked chicken breasts, or baked chicken thighs all work well.
• Broccoli: Fresh bite-sized broccoli florets are easy to tuck into casseroles and cook at an even rate. Frozen broccoli can be added without thawing.
• Broth: Use chicken broth instead of water for more flavor. A low-sodium broth can be used if you need to control the salt in this recipe.
• Milk: I like whole milk for a creamy texture that’s not too heavy. You can use half-fat cream for a richer taste.
• Seasoning: Garlic powder and Italian seasoning add quick flavor without chopping or sautéing.
• Cheese: The Parmesan brings a salty, nutty flavor, and the cheddar is bold and tangy. Use freshly shredded cheese for the best results, but pre-shredded can be used.

Variations

• Turkey is a great substitute for chicken! Plus it’s a great way to use up that holiday turkey feast!
• No fresh broccoli? Sub in frozen florets; no need to thaw. You can add peas, diced bell pepper, or cauliflower for a veggie-forward dish. Spinach is a colorful option but should be added towards the end of baking so it doesn’t overcook.
• While I love cheddar for this recipe, you can use Monterey Jack, mozzarella, Colby, or a cheddar blend.

Make the Most of Leftovers

Storing Leftovers:

• Refrigerate cooled leftovers in an airtight container for up to 4 days.
• Freeze leftovers in a freezer-safe bag or container for up to 3 months. 

Reheating Leftovers:

• Thaw the frozen casserole in the refrigerator overnight before reheating; just be aware that the orzo will have a softer texture.
• Reheat small portions in the microwave, and larger portions covered and warmed in a 350°F oven, until heated through. 
• Add a bit of warm broth or milk to reheated leftovers if it thickens too much.  

Did you try this Chicken Orzo Bake? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Rest Time 5 minutes minutes

Total Time 1 hour hour

• Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish.

• To the baking dish, add orzo, chicken, broccoli, chicken broth, milk, garlic powder, Italian seasoning, salt, pepper. Mix well.

• Cover the dish tightly with foil or a lid.

• Bake for 35 minutes. Remove the foil, stir gently, and check the orzo for doneness. If needed, cover and bake for an additional 5 to 10 minutes or until the orzo is tender (there will still be some extra liquid in the pan).

• Once the orzo is tender, stir in the parmesan and cheddar cheese until fully incorporated. Let rest for 5 minutes before serving.

• Frozen broccoli can be used, no need to thaw first.
• Orzo cook times vary by brand. If you find the orzo is too thick after baking, stir in warm broth or milk to reach the desired consistency.

Calories: 296 | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 713mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 20mg | Calcium: 244mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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