This creamy baked Greek chicken orzo casserole brings all the Mediterranean flavors together. Juicy chicken, fresh spinach, and tomatoes are baked with orzo pasta in a light lemon-cream sauce, then finished with melty mozzarella and parmesan. Every bite is warm, flavorful, and a little bit addictive - the kind of simple dinner that makes everyone linger at the table. 👇👇
Why I Love This Recipe
There's so much to love about this creamy Greek chicken orzo casserole... it's cozy, flavorful, and surprisingly easy for how impressive it tastes.
- One-pan magic: Everything bakes together in one dish. No juggling multiple pots, no cleanup stress.
- Creamy, cozy perfection: The orzo soaks up the lemony cream sauce as it bakes, turning every bite into rich, creamy comfort.
- Greek-inspired flavor: Juicy chicken, spinach, tomatoes, and melty cheese come together for that fresh, bright, and cheesy Mediterranean taste.
- Meal-prep dream: It reheats beautifully for quick lunches or easy weeknight leftovers.
- Deceptively simple: Just a handful of everyday ingredients that taste like something you'd order at a cozy café.
Andi's Note
This baked Greek orzo casserole is my go-to when I want something warm and comforting but don't want to spend the whole evening cooking. It's hearty, simple, and has that perfect mix of creamy and tangy.
If you've never cooked with orzo pasta before, think of it as a tiny rice-shaped pasta that soaks up flavor beautifully. While it bakes, it absorbs the broth and cream, creating that rich, irresistible sauce that feels fancy but is so easy to make.
I often use rotisserie chicken to make dinners like this even faster - it's a great shortcut and still tastes homemade. Try my Baked Tortellini Casserole or Lazy Ravioli Lasagna for another comforting dinner idea.
Recipe Ingredients
- 2 large chicken breasts - about 3 cups cooked, diced (you can also use store-bought rotisserie chicken that's shredded)
- 1 Tbsp olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 16 oz orzo pasta - uncooked
- 3 cups baby spinach - about 3 handfuls
- 2 cups cherry or grape tomatoes - halved
- 1 ½ cups shredded mozzarella cheese - divided in half
- ⅔ cup freshly grated parmesan cheese - divided in half
- 1 Tbsp fresh lemon juice
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional to Serve: Crumbled feta and a sprinkle of fresh parsley
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Cook the Chicken
If using raw chicken, slice 2 large breasts in half lengthwise and season with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium heat and cook for 4 minutes per side, or until fully cooked. Let rest for a few minutes, then dice into bite-sized pieces.
(If using cooked or rotisserie chicken, you can skip this step.)
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Mix the Casserole
Lightly grease a 9×13-inch casserole dish.
Add diced chicken, 3 cups chicken broth, 1 cup heavy cream, 16 oz uncooked orzo, 3 cups spinach, 2 cups halved tomatoes, half of the mozzarella, half of the parmesan, 1 Tbsp lemon juice, ½ tsp oregano, and salt and pepper.
Stir everything together so it's evenly coated and spread it into an even layer.
STEP 3: Add Cheese
Sprinkle the remaining mozzarella and parmesan evenly over the top.
STEP 4: Bake
Bake uncovered at 375°F for 40-45 minutes, or until the orzo is tender and most of the liquid is absorbed.
STEP 5: Rest and Serve
Let the casserole rest for 10 minutes before serving. This helps the sauce thicken slightly. Stir gently before spooning out servings.
Recipe Tips
- Grease the dish first: Give your casserole dish a quick spray or rub of oil before you start. It'll make serving (and cleanup) so much easier.
- Cover that orzo: Make sure all the orzo is tucked under the liquid before baking. It needs that moisture to cook up soft and creamy.
- Rotisserie shortcut: Using cooked chicken? Just dice it up and toss it straight in - no skillet required.
- Check for doneness: The orzo should be tender but not mushy. If it looks a little dry at the end, stir in a splash of broth.
- Let it rest: Give it 10 minutes after baking to let the sauce set - this is what makes each scoop creamy instead of runny.
- Use fresh cheese: Freshly grated parmesan melts smoother and adds way more flavor than the bagged stuff.
- Want a little kick? Add a pinch of red pepper flakes before baking for subtle heat that balances the creaminess.
- Don't over-bake: The sauce should still look a bit loose when it comes out of the oven - it thickens as it cools, promise.
Dinner Rhythm Idea
If you're following my Dinner Rhythm Plan, you can use this baked orzo recipe as an Anchor Meal and stretch leftovers into a few easy nights this week. Here are some ideas: 👇👇
- Meal 1: Fresh from the oven: Serve it straight out of the casserole dish with a side salad or roasted veggies. Cozy, creamy, and ready in one pan.
- Meal 2: Next-day wraps: Spoon warm leftovers into tortillas or pitas, add a little spinach or romaine, and drizzle with lemon or tzatziki. Easy handheld dinner!
- Meal 3: Reinvented leftovers: Heat a scoop of the bake and serve it over roasted sweet potatoes or spread it on garlic toast for a quick, hearty meal that feels new.
This is what Dinner Rhythm looks like - one dish, multiple dinners, and a whole lot less stress around 5 PM.
What To Serve With
This creamy casserole is hearty and filling on its own, but it pairs beautifully with fresh, lighter sides. Here are a few easy ideas to round out dinner 👇
- Simple Greek salad: Crisp lettuce, cucumber, tomato, red onion, olives, and feta tossed with olive oil and lemon juice - it's fresh and balances the richness of the bake.
- Roasted vegetables: Try roasting asparagus, zucchini, bell peppers, or green beans with olive oil and oregano for a quick, flavorful side.
- Garlic bread or pita: Perfect for soaking up every bit of that lemony cream sauce.
- Cucumber yogurt dip: A quick tzatziki-style dip adds a cool, tangy contrast - great for spreading on bread or serving alongside.
- Fresh fruit salad: Something light and sweet, like melon, pineapple, or berries, makes an easy, refreshing finish to the meal.
These simple sides turn your casserole into a full dinner that feels cozy, balanced, and restaurant-worthy - without any extra fuss.
FAQs
Yes! Assemble the casserole up to a day ahead, cover, and refrigerate. Bake when ready, adding 5-10 minutes to the cook time.
Pretty much! "Bake" and "casserole" mean the same thing here - everything cooks together in one dish with creamy sauce and melty cheese.
Yes, just add an extra ½ cup of broth since it absorbs more liquid.
You can replace it with an extra cup of chicken broth for a lighter sauce, but it won't be as creamy.
It's better to add feta after baking - it keeps its texture and gives that salty Greek flavor on top.
Keep the Greek Vibes Going 👇
If you loved this recipe, you'll definitely want to try a few of my other fresh, Mediterranean-inspired recipes next. These dishes mix those same lemony, herby, and cheesy flavors in new ways your family will love:
- And if you're in the mood for something lighter, Cucumber Shrimp Salad or Mediterranean Bowls are fresh, protein-packed favorites.
- A crisp Easy Greek Salad or Greek Cucumber Salad adds a refreshing crunch beside the creamy bake.
- For a make-ahead option, try Greek Pasta Salad or Mediterranean Orzo Salad - perfect for picnics, lunches, or easy sides.
- Drizzle everything with my homemade Greek Salad Dressing - it's zesty, simple, and goes with just about anything.
- My Greek Chicken Sheet Pan Dinner gives you that same bright flavor without the baking dish.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Microwave or bake with a splash of broth or cream to loosen the sauce.
- Freeze: You can freeze for up to 2 months, but the creamy sauce may separate slightly after thawing. It's best enjoyed fresh or refrigerated.
Greek Chicken Orzo Bake
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Ingredients
- 2 large chicken breasts - about 3 cups cooked - diced
- 1 Tbsp olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 16 oz orzo pasta - uncooked
- 3 cups baby spinach - about 3 handfuls
- 2 cups cherry or grape tomatoes - halved
- 1½ cups shredded mozzarella cheese - divided in half
- ⅔ cup freshly grated parmesan cheese - divided in half
- 1 Tbsp fresh lemon juice
- ½ tsp dried oregano
- Salt and pepper - to taste
- Optional to Serve: Crumbled feta or chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- If using raw chicken, slice chicken breasts in half lengthwise and season with salt and pepper. Heat olive oil in a skillet over medium heat and cook for about 4 minutes per side, or until fully cooked. Let cool slightly, then dice into bite-sized pieces. (If using pre-cooked or rotisserie chicken, skip this step.)
- In the prepared casserole dish, combine chicken broth, heavy cream, uncooked orzo, baby spinach, halved tomatoes, ½ of the mozzarella, ½ of the parmesan, lemon juice, oregano, and salt and pepper to taste. Stir until evenly mixed.
- Add the diced chicken and stir again so everything is evenly coated and spread into an even layer.
- Sprinkle the remaining mozzarella and parmesan evenly over the top.
- Bake uncovered for 40-45 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Remove from the oven and let rest for 10 minutes before serving. This allows the sauce to thicken slightly. Stir gently before serving.
- Garnish with feta cheese or fresh parsley if desired.
Notes
- Grease the dish first: A quick swipe of oil helps prevent sticking.
- Cover that orzo: Make sure all the orzo is covered with liquid so it cooks evenly.
- Rotisserie shortcut: If using cooked chicken, dice and toss it right in - no skillet needed.
- Check for doneness: The orzo should be soft but not mushy. Add a splash of broth if it looks dry.
- Let it rest: Resting helps the sauce set and turn perfectly creamy.
- Use fresh cheese: Freshly grated Parmesan melts smoothly and adds better flavor.
- Add a little heat: A pinch of red pepper flakes before baking adds subtle spice.
- Don't overbake: The sauce should look slightly loose - it thickens as it cools.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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