Spinach Chicken Orzo Casserole | Creamy One-Pan Dinner
Spinach Chicken Orzo Casserole is creamy, cheesy, and comforting—made with chicken, spinach, and orzo pasta for an easy one-pan family dinner.
Servings: 6
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
Calories: 357kcal | Carbohydrates: 41g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 916mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 8mg | Calcium: 160mg | Iron: 1mg
