Mexican Chicken Orzo Recipe – a quick and easy weeknight dinner the whole family will love! Packed with tender chicken, cheesy orzo pasta, corn, black beans, Rotel tomatoes, and bold Tex-Mex flavor. It’s creamy, comforting, and perfect for busy nights. Great for meal prep and freezer-friendly too!
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Chicken Orzo Bake
Mexican Chicken Orzo Bake is a cozy, flavor-packed dish that hits all the right notes. You’ve got tender chicken, perfectly cooked orzo, corn, black beans, and all those bold Tex-Mex flavors—think warm spices, melty cheese, a little kick from the Rotel, and a creamy, comforting base that ties it all together. Every bite is cheesy, zesty, and just the right amount of hearty. It’s the kind of meal that tastes like something your family would request again before they’ve even finished their first helping. Total weeknight winner
How to Make Mexican Chicken Orzo
This one-pan dish is super easy to make with only a few simple ingredients. In a large bowl, stir together cream of chicken soup, sour cream, and chicken broth. Add orzo pasta, chicken, shredded cheddar cheese, corn, black beans, Rotel diced tomatoes and green chiles, and taco seasoning.
Pour chicken mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Top the casserole with more shredded cheese and cover the pan with aluminum foil. Bake in a preheated oven for 25 minutes. Remove the foil and continue baking until the cheese is melted and the casserole is bubbly. Garnish with fresh parsley.
Helpful Tips & Frequently Asked Questions
- I use leftover rotisserie chicken for the shredded chicken in this dish. You can use any cooked chicken – chicken thighs, chicken breasts, or chicken tenderloins.
- This is a great recipe to use up any leftover grilled chicken you have in the fridge.
- Variations/Additions:
- onions
- celery
- bell peppers
- black olives
- spinach
- broccoli
- I suggest using Unsalted Cream of Chicken or Mushroom Soups in this dish to control the sodium.
- I use low-sodium or no-salt chicken broth or chicken stock.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Can I make Chicken Orzo Casserole ahead of time? Yes. Mix together all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour into a baking dish. Top with cheese and onions and bake as directed.
- Can I freeze Chicken Orzo Casserole? Yes. Bake the casserole and cool to room temperature. Cover the panwith plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and reheat in the microwave, cover the pan with foil, and bake at 350ºF until heated.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Mexican Chicken Orzo Casserole
This dish has quickly become a family favorite. It is rich, cheesy, and full of bold flavors, so it pairs best with sides that lighten things up or add a little crunch.
- A fresh salad with crisp lettuce, tomatoes, avocado, and a tangy lime vinaigrette is a great way to balance the creamy casserole.
- You could also serve it with some Mexican street corn—on the cob or in a cup—for a fun and flavorful side.
- Need something simple? Chips and salsa or guacamole always work.
- And don’t forget the toppings—sour cream, sliced jalapeños, chopped cilantro, or a squeeze of lime all add a little something extra to take it over the top.
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Mexican Chicken Orzo
Yield: 8 people
Mexican Chicken Orzo Recipe – a quick and easy weeknight dinner the whole family will love! Packed with tender chicken, cheesy orzo pasta, corn, black beans, Rotel tomatoes, and bold Tex-Mex flavor. It’s creamy, comforting, and perfect for busy nights. Great for meal prep and freezer-friendly too!
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Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
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In a large bowl, stir together cream of chicken soup, sour cream, and chicken broth. Add chicken, uncooked orzo pasta, corn, black beans, Rotel, 2 cups shredded cheddar cheese, and taco seasoning – season with salt and black pepper to taste.
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Pour chicken mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Top the casserole with the remaining cup of shredded cheese. Cover the pan with aluminum foil.
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Bake in a preheated oven for 25 minutes, remove the foil and continue to bake for 10-15 minutes until the cheese is melted and the casserole is bubbly.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Do not cook the orzo pasta – add it to the casserole uncooked. It will cook while the casserole bakes.
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- Store leftovers in an airtight container in the refrigerator.
Steph
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