Chicken and Orzo Pasta Bake

Wonderfully flavorful and comforting, this easy chicken and orzo pasta bake is made with fresh spinach, mushrooms and garlic and is perfectly cheesy.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 659kcal

Preheat the oven to 375F / 190c.
Slice the mushrooms, onion and garlic.
8 ounces white mushrooms, 1 onion, 3 large cloves garlic
Heat the oil in a skillet on a medium high heat. Once hot, add the sliced veggies and a little salt and pepper. Sautee til browned.
1 teaspoon oil, pinch salt and black pepper
Add all of the ingredients, along with the sauteed vegetables, to a large casserole dish. Use just half of the parmesan.
5 ounces baby spinach, 17 to 18 ounces orzo pasta, 1 pound cooked chicken, 1 cup heavy cream (35%), 3 cups chicken stock or broth, juice of 1 lemon, 1 cup mascarpone cheese, 1 cup shredded or flaked parmesan cheese (divided in half), 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon dried oregano
Stir everything together until well combined.
Sprinkle on the remaining parmesan.
Bake uncovered in the preheated oven at 375F / 190c for 40 to 45 minutes, until the orzo pasta is soft.
Let stand for 10 minutes before serving.

Use cooked chicken in this creamy chicken orzo bake. I used precooked shredded chicken for ease. You can cook up a couple of chicken thighs or breasts and use those, or use a rotisserie chicken.

There is no need to precook the orzo. Use dried orzo and it will cook in the liquid.

When placing the ingredients into the casserole dish, place the spinach in first as this will compact it and make it easier to stir.