Chicken Parmesan Orzo Casserole Recipe: Easy Weeknight Meal
This Chicken Parmesan Orzo Casserole is a comforting and easy dish that combines the beloved flavors of classic chicken parmesan in a single baking dish. Perfect for busy weeknights, it’s hearty, flavorful, and offers an irresistible cheesy pull.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups pre-cooked, shredded chicken
- 1 cup orzo pasta
- 2 cups marinara sauce
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup freshly grated Parmesan cheese
- 2 cups low-moisture, part-skim shredded mozzarella cheese
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the orzo pasta according to package directions in a separate pot of salted boiling water until al dente. Drain and set aside.
- Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- In a very large mixing bowl, combine the marinara sauce, chicken broth, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes. Stir until well combined.
- Add the cooked, shredded chicken, drained orzo, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese to the sauce mixture. Gently fold everything together until evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese generously over the top.
- Bake for 25-30 minutes, or until hot and bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Let the casserole rest for about 5-10 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Don't overcook the orzo; it should be al dente before baking. Quality ingredients, especially marinara sauce and freshly grated cheese, make a significant difference. You can add sautéed vegetables like spinach or bell peppers for extra nutrition. This casserole can be assembled ahead of time and refrigerated before baking.