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–+ servings

Chicken Orzo Bake Boursin Casserole

A one-pan creamy chicken orzo bake with Boursin cheese, tomatoes, and spinach – the ultimate easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1
Course: Chicken, Dinner, Pasta, Quick Meals
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie or leftover works great
  • 2 cups orzo pasta uncooked
  • 2 cups cherry or grape tomatoes halved if large
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon Italian seasoning
  • salt and freshly ground black pepper to taste
  • 1 package (5.3 oz) Boursin cheese any flavor
  • 3 ounces baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon heavy cream optional, for extra creaminess
  • 1 cup fresh mozzarella balls ciliegine or bocconcini, optional
  • chopped fresh parsley and/or basil for garnish
  • lemon juice for serving
  • extra Parmesan cheese for serving

Method
 

Prep and assemble
  1. Preheat your oven to 425°F. Lightly grease a 9x13-inch baking dish with nonstick spray.
  2. In the prepared dish, combine the shredded chicken, uncooked orzo, cherry tomatoes, chicken broth, Italian seasoning, and a pinch of salt and pepper. Stir everything together until well mixed. Place the block of Boursin cheese in the center, nestling it into the mixture.
Bake
  1. Cover the dish tightly with aluminum foil and bake for 30 minutes. Carefully remove the foil, then stir in the spinach and grated Parmesan until the spinach wilts.
  2. If you want a creamier texture, stir in the splash of heavy cream. Scatter the mozzarella balls evenly over the top. Return the dish to the oven, uncovered, and bake for another 5–10 minutes, until the orzo is tender and the cheese is bubbly.
Serve
  1. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh herbs, a squeeze of lemon juice, and extra Parmesan if desired.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 35gFat: 21gSaturated Fat: 10gCholesterol: 95mgSodium: 720mgFiber: 3gSugar: 5g

Notes

Substitutions: Use any cooked chicken (rotisserie, leftover, or poached). For a vegetarian version, swap chicken for 3 cups of cooked chickpeas and use vegetable broth.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven with a splash of broth or cream to restore moisture.
Make-ahead: Assemble the dish (without the spinach, cream, and mozzarella) up to 24 hours in advance. Cover and refrigerate, then add the spinach and cream before baking, increasing covered baking time by 5 minutes.
Common mistake: Don't skip covering the dish for the first 30 minutes – the orzo needs steam to cook properly. Uncover only after the initial bake.
Serving suggestions: Serve with a simple green salad dressed with lemon vinaigrette and crusty bread to soak up the creamy sauce.
Cheese notes: Boursin is the star – its herby, creamy flavor makes this dish. If you can't find Boursin, substitute with 4 ounces of cream cheese mixed with 1/2 teaspoon garlic powder and 1 teaspoon dried herbs.
For extra veggies: Add 1 cup of chopped zucchini or bell peppers along with the tomatoes – no need to pre-cook.

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