If you’re looking for the ultimate easy but cozy dinner, this Dump and Bake Chicken Orzo Casserole is about to become your new best friend. We’re talking about juicy chicken, tender orzo, sweet roasted tomatoes, creamy Boursin cheese, and a sprinkle of spinach and parmesan to pull it all together. And the best part? No stovetop, no pre-cooking – just stir it up, pop it in the oven, and let it do its thing.
This is the kind of meal you can throw together after a long day, serve straight from the baking dish, and everyone at the table will think you worked way harder than you actually did. (My favorite kind of cooking.)
I first started making a similar dish from Real Food Whole Life because I love a good dump and bake dinner, and eventually ended up with so many tweaks to make it suit my family’s taste, that I decided to share my version of it here!
Why this recipe works so well
True dump-and-bake – No pre-cooking anything (not even the orzo!)
Cozy and comforting – Creamy, cheesy, and packed with flavor.
Flexible – Great for using up leftover chicken or adding in extra veggies.
Family-approved – Even my pickiest eater had seconds.
The ingredients that make this casserole shine
This is a very easy recipe, with very simple ingredients:
Let me just share a couple of quick notes to make sure there’s no confusion about anything!
Boursin cheese: The secret weapon for dreamy, creamy flavor. You can use Feta or herby cream cheese spread as alternatives.
Optional but amazing: A splash of cream and a handful of mozzarella balls for melty goodness.
To serve: Fresh parsley or basil, lemon juice, and more parmesan – because why not?
For the “can I get a quick tip rundown” cooks
If you’re a ‘just give it to me straight’ kind of cook, here are the must-know tips to nail it the first time:
Use uncooked orzo. It cooks right in the broth as it bakes. (If you use pre-cooked orzo, it’ll get mushy.)
Cover tightly for the first bake. This traps the steam and lets the orzo cook evenly without drying out.
Don’t skip stirring after 30 minutes. This mixes in the spinach and parmesan, plus evens everything out so you don’t get dry spots.
Let it rest before serving. Orzo keeps absorbing broth even after baking! Give it 5–10 minutes to settle and thicken up for that perfect creamy texture.
Printable recipe
Recipe Card
Chicken Orzo Bake
5 from 1 vote
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This Dump and Bake Chicken Orzo Casserole is the ultimate easy comfort food! Tender chicken, creamy Boursin cheese, juicy tomatoes, and orzo pasta all cook together in one dish—no stovetop needed. Perfect for busy weeknights when you want a cozy, family-friendly dinner without the fuss.
3heaping cupscooked shredded chicken(rotisserie chicken, leftovers, or air fried/baked chicken breast – shredded; about 1.5 lbs raw)
2cupsorzo pasta(uncooked)
2cupscherry or grape tomatoes
4cupslow-sodium chicken broth
½teaspoonItalian seasoning
salt & ground black pepper(to taste (I use about ½ teaspoon salt and ¼ teaspoon pepper; this will depend a lot on your exact chicken and broth used!))
1(5.3-oz) packageBoursin cheese
3ozspinach(chopped)
½cupfreshly grated parmesan
splash of cream(optional)
1cupmozzarella balls(optional)
chopped parsley and/or basil, lemon juice, extra parmesan(to serve (optional))
Prevent your screen from going dark
Instructions
Prep: Preheat oven to 425°F. Spray a 9×13 inch casserole dish with nonstick spray.
Assemble: Add chicken, uncooked orzo, tomatoes, broth, seasoning, salt and pepper to the prepared dish. Stir to combine. Nestle Boursin cheese in the middle.
3 heaping cups cooked shredded chicken, 2 cups orzo pasta, 2 cups cherry or grape tomatoes, 4 cups low-sodium chicken broth, ½ teaspoon Italian seasoning, salt & ground black pepper, 1 (5.3-oz) package Boursin cheese
Bake covered: Cover with foil and bake for 30 minutes. Carefully uncover, stir in the spinach and parmesan.
3 oz spinach, ½ cup freshly grated parmesan
Finish baking uncovered: Stir in a splash of cream if you want a creamier dish. Scatter mozzarella balls on top, if using. Bake uncovered for another 5-10 minutes, or until the orzo is tender.
splash of cream, 1 cup mozzarella balls
Serve: Let the casserole sit or 5-10 minutes before serving with fresh herbs, lemon juice and parmesan, if you like.
chopped parsley and/or basil, lemon juice, extra parmesan
Turn it into easy lunches: It packs up really well for leftovers — just scoop into containers and you’re set for a few days.
How to store and reheat your casserole
Storing leftovers: Let everything cool down, then tuck it into an airtight container. It’ll keep in the fridge for about 3 days.
Reheating: Warm up individual portions in the microwave with a splash of broth or cream to bring it back to life. For bigger portions, cover with foil and reheat in the oven at 350°F until hot and bubbly.
Freezing note: I don’t recommend freezing this one — creamy pasta casseroles tend to get a little weird after thawing. Best to enjoy it fresh or from the fridge.
If you make this, I’d love to hear!
If you whip up this cozy Dump and Bake Chicken Orzo Casserole, it would absolutely make my day if you’d leave a star rating and a comment below!
And don’t forget to pin it, so you always know where to find this recipe again 💛
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
I made this last night and hit one right out of the park with my family! They told me to put it in the regular rotation and not to change ANYTHING! We’re having left overs tonight.
The only change to your original recipe that I made was scaling down the amount of everything and using a 9 X 9″ inch pan. I kept the ratios the same.
Bynska says
I made this last night and hit one right out of the park with my family! They told me to put it in the regular rotation and not to change ANYTHING! We’re having left overs tonight.
The only change to your original recipe that I made was scaling down the amount of everything and using a 9 X 9″ inch pan. I kept the ratios the same.