Creamy Chicken Orzo Bake with Boursin Cheese
This creamy Chicken Orzo Bake combines tender shredded chicken, uncooked orzo, juicy tomatoes, spinach, and Boursin cheese in one comforting casserole. Everything bakes together in chicken broth for a rich, creamy, flavorful family dinner.
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
3 heaping cups cooked shredded chicken (rotisserie chicken, leftovers, or cooked chicken breast; approximately 1.5 lbs raw chicken)
2 cups uncooked orzo pasta
2 cups cherry or grape tomatoes
4 cups low-sodium chicken broth
½ teaspoon Italian seasoning
Salt and ground black pepper, to taste (approximately ½ teaspoon salt and ¼ teaspoon pepper)
1 (5.3-oz) package Boursin cheese
3 oz fresh spinach, chopped
½ cup freshly grated Parmesan cheese
Splash of cream (optional)
1 cup mozzarella balls (optional)
Chopped parsley and/or basil, lemon juice, and extra Parmesan, for serving (optional)
Instructions
1. Preheat the oven to 425°F. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
2. Add the cooked shredded chicken, uncooked orzo, tomatoes, chicken broth, Italian seasoning, salt, and black pepper to the prepared dish. Stir thoroughly to combine. Nestle the Boursin cheese in the center.
3. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
4. Carefully remove the foil. Stir in the chopped spinach and freshly grated Parmesan.
5. If desired, stir in a splash of cream for extra richness. Scatter the optional mozzarella balls over the casserole.
6. Return the uncovered casserole to the oven and bake for another 5–10 minutes, or until the orzo is tender.
7. Remove from the oven and let rest for 5–10 minutes. Serve with optional fresh herbs, lemon juice, and extra Parmesan.
Notes
Use uncooked orzo pasta. The pasta absorbs the chicken broth as it bakes.
Rotisserie chicken is a convenient option, but leftover cooked chicken or cooked chicken breast also works.
Garlic and Fine Herbs Boursin is a suitable choice for this recipe.
Keep the baking dish tightly covered during the first 30 minutes to retain moisture.
Adjust the salt according to the sodium content of your chicken, broth, and cheese.
For an extra-creamy casserole, stir in a splash of cream before the final baking period.
Mozzarella balls are optional and can be omitted.
Let the casserole rest for 5–10 minutes before serving to allow the sauce to thicken slightly.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Add a splash of chicken broth when reheating to loosen the sauce. Reheat leftovers to an internal temperature of 165°F.
Freezing is possible, but the pasta may soften and the cheese sauce may separate after thawing.