Chicken and Orzo Bake

Chicken and Orzo Bake

Diana Rattray

Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 4 to 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
558 Calories
29g Fat
50g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 558
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 53%
Cholesterol 71mg 24%
Sodium 1188mg 52%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 25g
Vitamin C 15mg 75%
Calcium 193mg 15%
Iron 3mg 17%
Potassium 523mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful casserole is perfect for a one-dish meal or potluck dinner.

Use frozen peas in this dish as directed or make it your way with your favorite vegetables. Peas and carrots will add extra color, or add steamed green beans or chopped broccoli to the casserole.


  • 1 cup orzo pasta

  • 1 pound chicken tenders, or boneless chicken breasts

  • 1 tablespoon olive oil

  • 3 tablespoons unsalted butter

  • 4 green onions, thinly sliced

  • 2 cloves garlic, chopped

  • 3 tablespoons all-purpose flour

  • 1/2 cup chicken broth

  • 1 cup milk

  • 1/2 cup freshly grated Parmesan cheese

  • 2 ounces pimientos, diced (half of a 4-ounce jar)

  • 1 cup peas, cooked from frozen

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Topping:

  • 1 cup fresh breadcrumbs

  • 1/2 teaspoon sweet paprika

  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

  2. Cook pasta following package directions. Drain pasta and rinse.

  3. Sprinkle chicken with salt and pepper. Cut into bite-size pieces.

  4. Add olive oil and butter to a large skillet over medium heat. When the oil is hot, cook the chicken, stirring, until browned. Remove chicken to a plate and set aside.

  5. Melt 3 tablespoons of butter in the skillet. Cook onion and garlic for 1 minute. Stir in the flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened.

  6. Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture.

  7. Spoon the mixture into a lightly greased 11 x 7-inch baking dish.

  8. Combine topping ingredients and sprinkle over the top of the casserole.

  9. Bake for 20 to 25 minutes, until bubbly.

  10. Serve and enjoy!