This Chicken Orzo Bake is creamy, cheesy, and unbelievably easy! Tender orzo pasta and chicken cook all together in a rich and creamy mushroom-wine sauce for serious flavor in every bite. Topped with two kinds of melted cheese, it’s a no-stress comfort food dinner that’s impossible to resist.
Ellen’s Notes
There’s nothing better than a cheesy and bubbly orzo casserole. But standing over the stove boiling pasta, making a separate sauce, and pan-searing chicken? Not exactly what I’d call easy. That’s exactly where this Chicken Orzo Bake comes in. You whisk the sauce right in a bowl, dump in the orzo, lay the chicken on top, and let the oven do all the heavy lifting.
And in just over an hour (with only 5 minutes of actual hands-on time), you’ve got a creamy, cheesy casserole that tastes like it took half the day to make. The orzo has SO much more flavor than when it’s just boiled on the stove. My family asks for this one on repeat, and I love that the cleanup is basically just one dish and a whisk.
📌 Key Ingredient Notes
Thin Chicken Breasts: Thin chicken breasts or cutlets cook in exactly the time the orzo needs, so everything finishes together perfectly. If your chicken breasts are regular size, slice them in half lengthwise until about ½ inch thick.
Dry White Wine: A dry white wine like Sauvignon Blanc, Pinot Grigio, or dry Chardonnay works best.
Cream of Chicken and Herb Soup: If you can’t find the “and herb” variety, regular cream of chicken soup works too. Just add a pinch of dried thyme and Italian seasoning to make up for it.
How to Make Chicken Orzo Bake
See the printable recipe card for full ingredient list and directions below.
- Whisk the chicken broth, white wine, and cream of chicken soup together.
- Stir in the orzo, mushrooms, and onion soup mix, then pour into a 9×13 dish.
- Season the chicken and then lay it on top of the orzo mixture.
- Cover with foil and bake at 375°F for 55 minutes, removing foil after 30 minutes.
- Top with cheese and let it melt. Let rest 5 minutes, then fluff the orzo and serve.
Ellen’s Recipe Tips
Submerge the orzo. Make sure every piece of orzo is fully covered in the liquid before the dish goes in the oven. If a few pieces poke up above the surface, just press them down with the back of a spoon so they cook evenly.
Don’t skip the two-phase bake. Covering with foil for the first 30 minutes lets the orzo steam and cook through. Removing the foil for the last half lets the moisture cook off and gives the chicken a beautiful golden top. This two-step method is the secret to perfectly creamy (not soupy!) orzo.
Fluff before serving. Just like rice, the orzo needs from a quick fluff with a fork once it comes out of the oven. Just use a fork to gently stir and separate the orzo. It loosens everything up, distributes the creamy sauce, and breaks apart any spots that stuck together.
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FAQ – Recipe Help
You sure can. Sauté about 8 ounces of sliced mushrooms in a little butter until golden, then stir them into the orzo mixture in place of the canned.
Yes! Stir a few handfuls of fresh baby spinach into the hot orzo right after baking and it will quickly wilt right in. Sun-dried tomatoes (about ⅓ cup, drained and chopped) are another favorite addition and give the dish a Mediterranean feel.
You don’t have to, but I highly recommend it because the wine adds so much flavor. If you want to skip it, replace the ½ cup of wine with an extra ½ cup of chicken broth plus a small squeeze of lemon juice for brightness.
Honestly, this casserole is a meal on its own. If you want a side, a simple green salad with a light vinaigrette will balance the richness of the dish. Breadsticks or garlic bread are always a welcome addition too.
Yes! You can assemble the whole casserole up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, add about 5 to 10 minutes to the initial covered bake time since you’re starting from cold.
Storing and Reheating
This chicken orzo bake is best enjoyed fresh, but still tasty leftover. Once stored, the orzo will continue to absorb any liquid, so the leftovers will be thicker and less creamy.
Transfer cooled leftovers to an airtight container and store in the refrigerator for up 4 days. I don’t recommend freezing them as orzo tends to get mushy and grainy after being frozen and thawed, and the creamy sauce can separate.
For best results, reheat this orzo casserole in the oven. Place leftovers in an oven-safe dish, cover with foil, and warm at 300°F for about 20 minutes until heated through. Or reheat it in the microwave in 30 second increments, stirring between each one. Add a splash of chicken broth or a pat of butter before reheating to help bring back that creamy texture.
Creamy Chicken Orzo Bake
Ingredients
- 1 cup chicken broth
- ½ cup dry white wine, or additional chicken broth
- 1 (10.5 oz) can cream of chicken and herb soup
- 1 ½ cups orzo
- 1 ( 8 oz) can mushrooms, well drained
- 1 (2 oz) packet Lipton onion soup mix, dry mix only
- 1 ½ lbs boneless, skinless, thin chicken breasts, or chicken cutlets
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
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Instructions
- Preheat the oven to 375°F and spray a 9×13 casserole dish with nonstick spray. Set aside.
- Using a whisk, combine the broth, wine, and soup until well blended. Stir in the orzo, mushrooms, and onion soup mix. Pour the mixture into the prepared casserole dish.
- Season the chicken on both sides with garlic powder, onion powder, salt, and pepper. Place the chicken on top of the orzo mixture. Cover the casserole dish tightly with foil.
- Bake for 55 to 60 minutes, removing the foil after the first 30 minutes of baking. Check that the chicken is cooked through and the orzo is tender, most of the liquid should be absorbed. If it looks too wet, bake it another 5 minutes uncovered.
- Turn off the oven and spread the mozzarella and parmesan over the top of the chicken. Place it back in the still warm oven for 3 to 5 minutes, until the cheese is melted.
- Remove casserole from the oven and let it rest for 5 minutes, then use a fork to fluff the orzo before serving. Garnish with more parmesan cheese and fresh chopped parsley, if desired.
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Notes
Nutrition
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