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This creamy Spinach Chicken Orzo Casserole layers tender pasta, juicy chicken, and spinach in a cheesy, baked one-pan meal. Cozy, family-friendly, and easy to make ahead—this will be your new weeknight hero.
👉 If you love cozy pasta casseroles, I highly recommend trying my Million Dollar Spaghetti Casserole or Zuppa Toscana Bacon & Sausage Casserole next!
👉 For more creamy chicken dinners, check out my French Onion Chicken Potato Casserole or my comforting Classic Smothered Pork Chops & Rice Casserole.
Why you’ll love this recipe…
Spinach Chicken Orzo Casserole is warm, hearty, and just the right amount of creamy without being too heavy. The Lipton onion soup mix adds instant flavor, while sour cream and cream of mushroom soup make the orzo rich and comforting. The spinach sneaks in extra nutrition, and the mozzarella topping ties it all together with that golden, cheesy pull.
⏰ Ready In: 55 minutes
🛒 Key Ingredients: Orzo, Chicken, Spinach
🍽️ Servings: 6–8
👩🍳 Difficulty: Easy
🧊 Make-Ahead Friendly: Assemble up to 24 hours in advance; bake before serving.
👉 And if you’re craving more easy sides, try my Easy One Hour Dinner Rolls or Italian Grinder Pasta Salad alongside this recipe.
Made With Love,
Table of Contents
Step-by-Step Recipe Video
Simple Ingredients
This casserole calls for everyday pantry staples—pasta, broth, sour cream, and chicken—transformed into a weeknight dinner that tastes like comfort food.
Main Ingredients (and why they matter)
- Protein: Shredded chicken adds lean protein—rotisserie chicken works great.
- Pasta: Orzo cooks up creamy and tender in the casserole—no precooking needed. Try: Lemon Chicken Orzo
- Vegetable: Fresh spinach adds nutrition, flavor, and color.
- Sauce: Sour cream + cream of mushroom soup create a rich, creamy base.
- Cheese: Mozzarella melts beautifully and brings that gooey topping.
👉 For quick chicken inspiration, check out my Slow Cooker Shredded Chicken or Green Chile Chicken Enchiladas.
Ingredients List
- 2 cups uncooked orzo
- 3 ¾ cups chicken broth
- 1 packet Lipton Onion Soup Mix
- 1 cup cooked, shredded chicken
- 2 cups fresh spinach, chopped
- 8 oz sour cream (about 1 cup)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded mozzarella cheese
A full printable ingredient list with exact amounts is available in the recipe card below..
Spinach Chicken Orzo Casserole Variations
- Soup: Use cream of chicken instead of mushroom.
- Veggies: Try zucchini, mushrooms, or kale for variety.
- Cheese: Monterey Jack or provolone work well too.
- Spice: Add red pepper flakes for a little heat.
👉 If you like hearty slow cooker meals, don’t miss my Pot Roast or Slow Cooker Shredded Beef.
How To Make Spinach Chicken Orzo Casserole
Step 1: Preheat oven to 425 °F (220 °C). Grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine orzo, chicken broth, onion soup mix, shredded chicken, spinach, sour cream, and cream of mushroom soup. Stir until well combined.
Step 3: Spread mixture evenly into the prepared dish and cover tightly with foil.
Step 4: Bake for 30 minutes. Remove foil and sprinkle mozzarella on top.
Step 5: Return to oven and bake uncovered for 15 minutes, until cheese is melted and bubbly.
Step 6: Cool slightly before serving.
See the Printable recipe card for full information on how to make this recipe.
My Pro TipS
Tips and Tricks
- Stir mixture well before baking so the broth and soup mix are evenly distributed.
- Keep casserole covered for the first bake to steam-cook the orzo.
- Add cheese only at the end so it melts golden and bubbly.
- Let it rest before serving—this helps it thicken and hold together.
👉 Want to use up Italian sausage? Try my Italian Sausage and Potato Skillet or see my 15 Best Ways to Use Italian Sausage.
Recipe FAQs
Yes—assemble and refrigerate up to 24 hours, then bake.
Yes—bake first, cool completely, then freeze in portions up to 2 months.
Zucchini, mushrooms, or even kale are great options.
Yes, but increase broth and add bake time to ensure rice cooks through.
Serving Suggestions
Extra Toppings: Add fresh parsley, grated parmesan, or red pepper flakes.
Appetizer: Start with Garlic Knots or a fresh veggie tray.
Side Dish: Serve with roasted broccoli or Caesar salad for balance.
Make-Ahead, Storage & Reheating
- Store: Refrigerate airtight up to 4 days.
- Freeze: Bake first, cool, and freeze for up to 2 months.
- Reheat: Cover with foil and warm in a 350 °F oven until hot. Add a splash of broth if needed.
More Easy Dinner Recipes
If you make this Spinach Chicken Orzo Casserole, tag me on Instagram @julia.pacheco.cooking for a possible feature on my story!
Spinach Chicken Orzo Casserole | Creamy One-Pan Dinner
Ingredients
- 2 cups uncooked orzo
- 3 ¾ cups chicken broth
- 1 packet Lipton Onion Soup Mix
- 1 cup cooked, shredded chicken
- 2 cups fresh spinach, chopped
- 8 oz sour cream, about 1 cup
- 1 can, 10.5 oz cream of mushroom soup
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425 °F (220 °C). Grease a 9×13-inch baking dish.
- In a large bowl, combine orzo, chicken broth, onion soup mix, shredded chicken, spinach, sour cream, and cream of mushroom soup. Stir until well combined.
- Spread mixture evenly in the prepared dish. Cover tightly with foil.
- Bake for 30 minutes. Remove foil and sprinkle mozzarella cheese evenly on top.
- Bake uncovered for 15 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving.
Video
Notes
- Substitutions: Swap cream of chicken soup for mushroom. Use kale instead of spinach. Try Monterey Jack or provolone instead of mozzarella.
- Storage: Refrigerate up to 4 days; freeze baked casserole up to 2 months.
- Reheat: Warm covered in a 350 °F oven until hot. Add a splash of broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you make this with rice?