Name: 9x13 Baked Chicken and Artichoke Orzo Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: Cooking spray; 3 cups chicken broth or stock; 1 cup heavy cream; 1 16-ounce package orzo; 3 cups chopped cooked chicken; 2 cups loosely packed baby spinach leaves, coarsely chopped; 1 12.3-ounce jar artichoke hearts in water, drained; 2 cups cherry or grape tomatoes, halved lengthwise 1 cup shredded mozzarella cheese, divided use; 1 cup shredded mozzarella cheese, divided use; 1 cup grated Parmesan cheese, divided use; 1 teaspoon garlic powder; 1 teaspoon Italian herb seasoning; Salt and pepper, to taste; 1 teaspoon red pepper flakes, optional; Fresh parsley sprigs for optional garnish

9x13 Baked Chicken and Artichoke Orzo Casserole

This baked chicken artichoke orzo combines tender chicken, artichokes, and orzo in a rich, creamy cheese sauce, all baked together in one dish. Easy to make and satisfying, it’s the perfect low-cleanup dinner with a simple salad and crusty bread.

1 hr 10 min total 20 min prep 40 min cook 8 521 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil spray.
2 Pour chicken stock and heavy cream into the prepared baking dish; add orzo, chicken, spinach, tomatoes, 1/2 of the mozzarella, 1/2 of the Parmesan cheese, artichoke hearts, garlic powder, Italian seasoning, salt, pepper, and pepper flakes.
3 Stir everything together, then smooth the top evenly. Sprinkle casserole with remaining mozzarella and Parmesan cheese.
4 Bake in the preheated oven, uncovered, until orzo is as tender as you like, 40 to 45 minutes.
5 Allow casserole to rest for 10 minutes. Stir gently, garnish with fresh parsley, and serve warm.