Real Recipes From Real Home Cooks ®

chicken, spinach, and orzo casserole

(4 ratings)
Blue Ribbon Recipe by
Deb Finney
Little Rock, AR

This recipe was given to me by the mother of a friend. She made it for us one night and it was outstanding!! Different from so many chicken casseroles. I have made it several times, with a caesar salad, bread for dinner. Everyone that has had it, loved it.

Blue Ribbon Recipe

Deb is right. This recipe is very different from your average chicken casserole. The sauce and orzo are creamy. Spinach and sauteed mushrooms add a rich umami flavor. Serve this as a main or it could even be a side dish. It's a delicious dinner casserole.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 -8
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chicken, spinach, and orzo casserole

  • 4
    chicken breasts (can use boneless or bone-in)
  • 2/3 c
  • 8 oz
    fresh mushrooms, sliced
  • 10 oz
    chopped frozen spinach
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 1/2 c
  • 2 tsp
    lemon juice (I have used fresh and bottled)
  • 1/2 tsp
    seasoned pepper
  • 3/4 c
    skim mozzarella cheese, shredded
  • 1/4 c
    Italian seasoned bread crumbs

How To Make chicken, spinach, and orzo casserole

  • Cooked chicken cut into chunks.
    Boil chicken breasts, reserve broth. Chop chicken or shred, whichever you prefer. I tend to just chop.
  • Preparing orzo to cook.
    Cook orzo according to package directions using the chicken broth.
  • Sauteeing mushrooms.
    Saute mushrooms until tender.
  • Mixing remaining ingredients into the pan.
    Mix chicken, orzo, spinach (thawed and drained), mushrooms, soup, mayo, lemon juice, and pepper.
  • Mixture poured into a baking dish.
    Spoon into a greased 9 x13 pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.