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close-up of chicken casserole

Orzo Chicken Casserole

Easy weeknight meal that comes together fast and the flavor is amazing.
Course Main Course
Cuisine American
Keyword orzo chicken casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 648kcal
Author Joe Boyle


  • 8 oz. orzo pasta
  • 1 1/4 lbs raw or rotisserie chicken, chopped into bite-sized pcs.
  • 3 tbsp olive oil, divided
  • 2 tsp lemon pepper
  • 1/2 tsp kosher salt
  • 8 oz. . fresh baby spinach, coarse chopped
  • 5 plum tomatoes, large chopped
  • 8 to 10 oz. crumbled feta cheese
  • 2 tbsp champagne vinegar or white wine vinegar


  • Cook the orzo pasta according to package instructions to al dente, drain and reserve.
  • For raw chicken, use a large, high sided skillet on medium heat and add 1 tbsp olive oil. Add chopped chicken and sprinkle with lemon pepper. Cook stirring until the chicken is cooked through, 6 to 8 minutes.
    For rotisserie chicken, use the same sized skillet, add chicken, olive oil and lemon pepper and cook on medium heat for 2 or 3 minutes to warm.
  • Remove the chicken from the skillet into a bowl. In the same skillet on medium low heat add 2 tbsp. olive oil and add the fresh spinach and stir around to wilt, 2 minutes. Once nearly totally wilted add the chopped tomatoes and salt. Cook for 2 minutes to heat the tomatoes. Stir in the cooked orzo, cooked chicken, and feta cheese. Cook for a couple more minutes to warm then stir in the vinegar.
  • Taste and add more salt if desired. Serve warm with hearty, crusty bread.


  1. Store leftovers in a covered container in the refrigerator. Re-heat in a sauce pan adding a bit of water to loosen it up.


Calories: 648kcal