Baked Chicken and Artichoke Orzo Casserole
This Baked Chicken and Artichoke Orzo Casserole combines juicy chicken, tender orzo pasta, artichoke hearts, spinach, creamy cheese, and savory herbs in one comforting dish. Baked until golden and bubbling, it's rich, flavorful, and perfect for weeknight dinners, meal prep, or special family gatherings. Easy to prepare with simple ingredients, this casserole offers a delicious balance of creamy textures and Mediterranean flavors that everyone will enjoy.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1½ cups uncooked orzo pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 cups fresh baby spinach
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the uncooked orzo, chicken broth, heavy cream, Italian seasoning, paprika, salt, and pepper. Simmer for about 5 minutes.
- Add the cooked chicken, artichoke hearts, and spinach. Stir until the spinach begins to wilt.
- Mix in half of the mozzarella and half of the Parmesan cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake for 30–35 minutes, or until the casserole is bubbling and the cheese is golden brown.
- Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh parsley, lemon zest, and extra Parmesan if desired.
Notes
- Rotisserie chicken makes preparation faster.
- Fresh spinach can be replaced with frozen spinach (well-drained).
- Marinated artichokes add extra flavor but may increase sodium.
- Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- Avoid overcooking the orzo before baking.
- Let the casserole rest before serving for easier portions.
- Store leftovers in an airtight container in the refrigerator.
- Add a splash of broth when reheating to keep the casserole creamy.