Creamy Chicken and Orzo Bake
Creamy Chicken and Orzo bake is a “dump and bake” style recipe bursting with chicken, vegetables and Italian flavors.
Why I love Creamy Chicken and Orzo Bake
I’m all about a comforting, crowd pleasing meal with almost no effort on my part. Because weeknights are absolutely nuts in my house, some nights I just need a meal that I can dump in a pan, and put in the oven with without any extra steps.
This Creamy Chicken and Orzo bake is just the thing. I love the rich, Tuscan flavors of the sun-dried tomato and the Italian seasoning paired with the creaminess of the half and half and cheeses. Using the Boursin cheese is almost like using a cheat code, as it comes with so much flavor on its own that you really don’t need a lot of extra ingredients, saving me time and money.
With the addition of the fresh spinach, this this meal checks all of my mama boxes with protein, veggies, carbs, and great taste. You literally just dump, bake, stir, and serve.
It could not be any easier, and my family basically inhales it every time I make it.
Ingredients
- Chicken, cooked and chopped
- Orzo (I like this brand)
- Half and half
- Boursin cheese (Garlic and Fine Herbs flavor)
- Shredded Parmesan
- Spinach
- Sun dried tomatoes (julienne style packed in oil)
- Italian seasoning
- Garlic, minced
- Salt
- Vegetable stock
Instructions
Unwrap the Boursin cheese, and place it in the center of a 9 x 13 baking dish. Add 3 cups of uncooked orzo all around the cheese.
Pour 3 cups of vegetable stock and 1 cup of half and half on top of the orzo.
Empty the 8 oz jar of sun dried tomatoes (including the oil) into the pan along with 3 tsp chopped garlic, 1 T Italian seasoning, and 1 tsp salt. Using a fork, gently stir into the liquid and orzo leaving the Boursin in tact in the center. Note: If you cannot find the julienne style sun dried tomatoes, simply give tomatoes a rough chop before adding them into the dish.
Cover with tin foil and bake at 425° for 25 minutes.
Remove baking dish and remove foil. Give everything a good stir, mixing the Boursin cheese into the orzo at this point. It should be nice and melted and very easy to stir.
Add in 2 cups fresh spinach, 1 cup shredded Parmesan cheese, and 2 cups chicken (cooked and shredded or chopped into bite size pieces). Stir until everything is evenly coded and well combined. Pop back into the oven, uncovered for another 5 minutes.
Remove pan from oven, and give everything one final stir before dishing into bowls and serving warm. Top with additional shredded Parmesan cheese (optional).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days.
To reheat leftovers in the microwave, simply scoop an individual portion into a microwave safe dish and reheat 60 seconds or until heated completely through.
To reheat in the oven, heat at 350 degrees for 20 to 25 minutes until all the way through.
What to serve with Creamy Chicken and Orzo Bake
I love casserole style meals like this, because it really has a lot of of your meal already included in the dish.
Simply pair them with crusty bread and butter and some of these fun sides…
- Side salads
- Caesar salad
- Oven roasted vegetables
- Air fryer green beans
- Fruit salad
Bonus Recipes
Looking for other casserole style meals, try these…
FAQ’s
Orzo is actually a pasta, but it’s shaped like rice, which can be confusing. It’s made from flour and is simply a small pasta noodle.
With only approx 500 calories per serving, this meal is a good balance of protein, veggies and carbs making it a complete and well rounded meal.
Sure, any small shaped pasta will work. You could also use rice. Just be sure to adjust liquid levels and cook time to ensure the pasta or rice is cooked though.
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Creamy Chicken and Orzo Bake
Equipment
- 1 9 x 13 baking dish
- 1 large spoon
- tin foil
Ingredients
- 5.3 oz Boursin Cheese (Garlic and Fine Herbs flavor)
- 3 cups Orzo
- 3 cups vegetable stock
- 1 cup half and half
- 3 tbsp minced garlic
- 1 tbsp Italian seasoning
- 1 tsp salt
- 8 oz sun dried tomatoes (julienne style packed in oil)
- 2 cups spinach
- 1 cup parmesan cheese
- 2 cups chicken cooked and chopped into bite size pieces
Instructions
- Preheat oven to 425 degrees.
- Unwrap the Boursin cheese, and place it in the center of a 9 x 13 baking dish. Add 3 cups of uncooked orzo all around the cheese.
- Pour 3 cups of vegetable stock and 1 cup of half and half on top of the orzo.
- Empty the 8 oz jar of sun dried tomatoes (including the oil) into the pan along with 3 tsp chopped garlic, 1 T Italian seasoning, and 1 tsp salt. Using a fork, gently stir into the liquid and orzo leaving the Boursin in tact in the center. Note: If you cannot find the julienne style sun dried tomatoes, simply give tomatoes a rough chop before adding them into the dish.
- Cover with tinfoil and bake at 425° for 25 minutes.
- Remove baking dish and remove foil. Give everything a good stir, mixing the Boursin cheese into the orzo at this point. It should be nice and melted and very easy to stir.
- Add in 2 cups fresh spinach, 1 cup shredded Parmesan cheese, and 2 cups chicken (cooked and shredded or chopped into bite size pieces). Stir until everything is evenly coded and well combined. Pop back into the oven, uncovered for another 5 minutes.
- Remove pan from oven, and give everything one final stir before dishing into bowls and serving warm. Top with additional shredded Parmesan cheese (optional).
Notes
- Side salads
- Caesar salad
- Oven roasted vegetables
- Air fryer green beans
- Fruit salad
- Want more meal ideas?
