One Pan Chicken Orzo Bake

Serving chicken orzo bake from a white dish with a wooden spoon.

Dinner just got easier with this One Pan Chicken Orzo Bake! Made with simple, everyday ingredients, this cozy, all-in-one meal is full of flavor and perfect for busy weeknights.

Course Main

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 555

Author Kim

Ingredients

2 cups uncooked orzo pasta
1 packet onion soup mix
3.5 cups low sodium chicken broth
3 cups (or about 1 pound) rotisserie chicken
8 ounces plain Greek yogurt or sour cream
1 can cream of mushroom soup
2-3 cups (or handfuls) of baby spinach chopped
1 cup grated Parmesan cheese

Instructions

Preheat oven to 425ºF. Grease a 9×13-inch (or other similar size) casserole dish.
To your baking dish, add dry orzo, onion soup mix, broth, chicken, Greek yogurt, mushroom soup and spinach.
Stir this all up and make sure the orzo is completely covered by the liquid.
Bake at 425ºF for 30 minutes.
Remove from oven, stir and top with Parmesan cheese, and bake for another 15 minutes. Enjoy!

Video

Notes

Store completely cooled leftovers in a an airtight container in the refrigerator for up to 4-5 days. To reheat, warm in the microwave or oven until heated through. Add a splash of broth or water if it seems dry to bring back the creamy texture.

Nutrition