Pastas and other grains/ Poultry

Baked Orzo with Chicken, Tomatoes and Peas

Baked Orzo with Chicken, Tomatoes and Peas

Baked Orzo with Chicken, Tomatoes and Peas

I think the reason many people like casseroles so much is because its an ultimate comfort food. How can you resist a warm, creamy, cheesy dish? This casserole is a dinner everyone can appreciate and enjoy. It’s super easy to make and doesn’t require a lot of prep time, so it’s perfect during the week for busy moms and dads. Kids will love the casserole because of all the kid friendly flavors like chicken, cheese, tomatoes, and peas.

I did however tried to keep it light and nutritious, but sometimes you just need a good comforting casserole for dinner, am I right? Hope you enjoy this one!!!

Baked Orzo with Chicken, Tomatoes and Peas

  • Servings: 6-8
  • Time: 40 min
  • Difficulty: easy
  • Print


  • 1 pound ground chicken
  • 4 tablespoons olive oil, divided plus oil to spray the baking dish
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 teaspoon dried basil
  • Pinch of red pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1 28 oz can whole peeled San Marzano tomatoes (or use whatever you have on the hand)
  • 2 tablespoons tomato paste
  • 1 cup frozen peas, thawed
  • 2 tablespoons capers (optional)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoons freshly ground pepper or to taste
  • 12 oz orzo pasta
  • 4 ounces shredded mozzarella cheese (about 1 cup)
  • 1/2 cup + 1/4 cup grated Parmesan
  • 1 2/3 cup of water



  1. Preheat the oven to 375 degrees F. Spray a 9 by 13-inch baking dish with oil.
  2. In a large skillet, add 2 tablespoons of oil, add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
  3. Add more oil if needed, then add garlic, and onion, and cook until onions have become translucent, about 3-5 minutes.
  4. Add oregano, basil and red pepper flakes and cook for another minute. Add fresh lemon juice than add the whole can of San San Marzano tomatoes, crushing the whole tomatoes with spoon or potato masher.
  5. Add tomato paste, peas, capes if using, salt and pepper to taste.
  6. Give everything a good stir and add dry orzo, cheese (except for 1/4 cup Parmesan ) and water, toss everything to evenly coat.
  7. Pour the mixture into the prepared baking dish. Tightly cover the baking dish with aluminum and bake until golden, about 25 -30minutes.
  8. Uncover and sprinkle with the remaining cheese and broil for another couple of minutes, until the cheese is melted.
  9. Remove from oven and garnish with fresh parsley or basil. Serve with salad.

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  • Reply
    Tasty Eats Ronit Penso
    February 24, 2016 at 2:28 pm

    My kind of comfort food! 🙂

  • Reply
    February 24, 2016 at 2:44 pm

    Looks great

  • Reply
    February 24, 2016 at 2:45 pm

    One of my favorite dishes was one a Greek friend of mine made, baked orzo with tomato. She never gave the recipe and I have wanted to make it. I love this dish and am excited to have the recipe.

    • Reply
      February 25, 2016 at 10:46 am

      I made this recipe with fresh tomatoes last summer. It was really good as well, but right now it’s hard to find good tomatoes. Sun dried tomatoes is a good addition as well:) hope you try it!

  • Reply
    February 24, 2016 at 3:05 pm

    Yum this looks like the perfect dish for a cold winter night. Might try this weekend, thanks for sharing! I really like the picture btw, it looks great!

  • Reply
    Roxanne | The Lemon And Jar
    June 6, 2016 at 3:16 am

    Your pictures are to die for!!! I sincerely mean it- just amazing!

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