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A chicken orzo sits on a marble counter. Behind it are a potted plant, knife block, salt and pepper grinders, and a small wall lamp against a patterned tile backsplash.

Dump and Bake Creamy Chicken and Tomato Orzo

This dump and bake creamy chicken and tomato orzo adds dry orzo, rotisserie chicken, and cherry tomatoes to one dish with chicken broth and heavy cream and bakes until tender and creamy for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 oz orzo pasta
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 10-15 cherry tomatoes halved
  • ½ rotisserie chicken shredded
  • Kinder’s Roast Chicken Seasoning to taste
  • Salt and pepper to taste
  • Parmesan cheese optional for serving

Method
 

  1. Preheat oven to 350°F. Grease or butter a 9x13-inch baking dish.
  2. Add the orzo to the bottom of the baking dish, followed by the halved cherry tomatoes and shredded rotisserie chicken.
  3. Season with Kinder’s Roast Chicken Seasoning, salt, and pepper, or your preferred seasonings.
  4. Pour the chicken broth and heavy whipping cream evenly over everything.
  5. Cover tightly with foil and bake for 35–40 minutes, or until the orzo is tender and creamy.
  6. Remove from the oven and top with Parmesan cheese before serving.

Notes

  • Make sure the foil is sealed tightly before it goes in the oven. The steam trapped underneath is what cooks the orzo through and keeps everything creamy.
  • Give it a quick stir when the foil comes off to redistribute the cream and broth that has settled before adding the Parmesan.
  • Rotisserie chicken makes this genuinely a five minute prep situation. Grab one on the way home and dinner is basically done before you walk in the door.
  • The cherry tomatoes burst slightly during baking and add a juicy, slightly sweet element to the cream sauce that makes this taste way more complex than the ingredient list suggests.