Chicken Orzo Bake

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5 from 3 votes

Chicken Orzo Bake makes the perfect one-pan dinner loaded with chicken, vegetables, and melty cheese.

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: Chicken Orzo Bake

Servings: servings

Author: Chelsea Lords

Cost: $18.79

Equipment

9 x 13-inch baking pan

Ingredients

1 tablespoon olive oil
2-3/4 cups chicken broth
1 cup heavy cream
3/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1 (12-ounce) bag frozen diced peas and carrots
1 cup frozen corn
1-3/4 cups orzo see note 1
2 cups freshly shredded sharp Cheddar cheese divided
2/3 cup freshly grated Parmesan cheese divided, see note 2
Salt and pepper

Add Later

3 cups diced rotisserie chicken
1 cup finely diced broccoli see note 3

US - Metric

Instructions

Set oven to 375°F. Lightly grease a 9x13-inch baking dish.
In the prepared dish, combine olive oil, chicken broth, heavy cream, paprika, garlic powder, ground mustard, peas and carrots, corn, and orzo. Add 1 cup Cheddar, 1/3 cup Parmesan, salt (I add 1 teaspoon), and pepper (I add 1 teaspoon). Stir gently until everything is well combined and press into an even layer.
Sprinkle 1/2 cup Cheddar and 1/3 cup Parmesan evenly over the top. Bake, uncovered, for 40-45 minutes, or until the orzo is tender and creamy.
Remove from the oven. Add diced chicken, broccoli, and remaining 1/2 cup Cheddar. Gently stir through then let the casserole rest, covered with foil, for 10 minutes to thicken.
Stir gently once more. Taste and adjust seasonings and serve warm.

Video

Notes

Note 1: The orzo makes a big difference. For the best results, use a high-quality Italian bronze-cut orzo made from 100% hard durum semolina. The bronze-cut method creates a rougher surface that holds sauce better and doesn’t expand as much, which keeps the pasta creamy. With high-quality orzo, bake closer to 45 minutes. With lower-quality orzo, it expands more and cooks faster, about 40 minutes.

Note 2: Use a block of Parmesan and grate it on the small holes of a box grater. Lightly pack into the measuring cup for an accurate amount.

Note 3: Finely dice the broccoli into very small 1/4-inch pieces, just slightly bigger than confetti. This size lets it soften quickly and blend into the orzo without turning mushy.

Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth or cream to restore the creamy texture.

Nutrition