Throw uncooked orzo in the baking pan and 3 other ingredients to get a meal so delicious the neighborhood block party will be begging for more!

This little baked orzo dish is the kind of recipe you pull out when the whole neighborhood is coming over and you don’t have time to fuss. It reminds me of the hot dishes we used to take to church suppers in our small Midwestern town—simple pantry staples, stirred together in one pan and baked until bubbly and golden around the edges. Here, you pour uncooked orzo straight into a glass casserole, add just three more ingredients, and let the oven do the work. It’s comforting, creamy, and hearty enough to pass as the main event at a block party, especially when you’re feeding a crowd on a budget.

Serve this oven-baked orzo hot from the dish with a big spoon, just like a classic potluck casserole. It pairs nicely with a crisp green salad dressed in a simple vinaigrette, sliced garden tomatoes with salt and pepper, or buttered sweet corn when it’s in season. For a fuller spread, add grilled or baked chicken, sausages, or a platter of sliced ham. A basket of warm dinner rolls or crusty bread is perfect for soaking up the creamy sauce left in the pan.

Servings: 6

2 cups uncooked orzo pasta

Preheat your oven to 375°F (190°C). Set out a 9x13-inch glass casserole dish so you can see that pretty layer of orzo as it bakes.

Pour the uncooked orzo evenly into the bottom of the glass casserole dish. Give the dish a gentle shake so the pasta settles into an even layer.

Sprinkle the shredded cooked chicken evenly over the dry orzo. If the chicken is in bigger chunks, tear or chop it into bite-sized pieces so it spreads nicely.

Sprinkle 1 cup of the shredded cheese over the chicken and orzo, reserving the remaining 1/2 cup for topping at the end.

Carefully pour the chicken broth over everything in the dish, making sure all the orzo is moistened. Use the back of a spoon to gently press down any orzo that’s sitting above the liquid so it bakes evenly.

Cover the casserole dish tightly with foil, crimping the edges to keep the steam inside. This helps the orzo absorb the broth and cook through without drying out.

Bake, covered, for 30 minutes. Carefully remove the foil—watch out for the hot steam—and check that the orzo is mostly tender and the liquid is nearly absorbed. If it still looks very soupy, give it a gentle stir and bake covered for another 5–10 minutes.

Once the orzo is tender and the mixture is creamy with just a little loose sauce, sprinkle the remaining 1/2 cup shredded cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for another 5–10 minutes, or until the cheese on top is melted and lightly browned around the edges.

Remove from the oven and let the casserole rest for 5–10 minutes before serving. The orzo will finish absorbing the sauce and set up just enough so it scoops neatly. Serve warm right from the glass dish.

You can easily tailor this four-ingredient bake to what you have on hand. For a meatless version, skip the chicken and use vegetable broth; the orzo will still bake up creamy and comforting, and you can double the cheese to keep it hearty. If you’d like a bit more flavor without adding more ingredients, use a well-seasoned rotisserie chicken and a flavorful broth—just taste before serving and add a pinch of salt and pepper at the table if needed. Different cheeses change the character of the dish: mozzarella makes it stretchier and milder, while a sharp cheddar adds a more pronounced tang. You can also swap in leftover turkey for the chicken after the holidays. For food safety, always start with fully cooked chicken that has been refrigerated properly and hasn’t sat out at room temperature for more than 2 hours (or 1 hour if it’s very warm in the kitchen). Reheat leftovers to at least 165°F (74°C) and store them in the refrigerator within 2 hours of baking, using them within 3–4 days. If the casserole seems too thick when reheating, stir in a splash of broth or water to loosen it before warming in the oven or microwave.