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If you’re looking for a comforting, allergy-friendly meal your child will actually enjoy, this mini orzo chicken casserole is a perfect choice. Not only can you prepare it alongside a larger version for the whole family, but it also looks similar to what the rest of the family can eat, which helps your little one feel included at mealtime.
Plus, it’s incredibly versatile. Ideal for lunches, meal prep, or small hands, this dish combines tender orzo (or another small pasta like bowtie) with shredded chicken, melty vegan cheese, and a simple binder. For added nutrition and color, you can easily mix in veggies like broccoli, peas, or finely chopped spinach. Bake it in a 5-inch round dish for the perfect mini casserole portion.
Makes one 5″ cake round (serves 1–2 as a main, or 2–3 as a side/snack)
Ingredients
- ½ cup cooked chicken (shredded or diced)
- ⅓ cup orzo pasta (use gluten-free pasta if needed)
- ½ cup allergy-friendly broth (chicken or veggie)
- ¼ cup frozen peas or another veggies (shredded carrots or broccoli works as well)
Optional Add on Ingredients:
- ½ tsp garlic powder
- ½ tsp dried Italian seasoning (or 1 tsp fresh herbs)
- Salt and pepper, to taste
- 1 tsp olive oil or butter for sautéing (optional)
- Optional topping: 1–2 tbsp breadcrumbs, I make breadcrumbs by smashing Golden Round Crackers
Equipment
- 5″ round cake pan (about 1½–2″ deep).
Instructions
- Preheat oven to 375°F (190°C). Line the bottom of the pan with parchment and olive oil
- In your 5″ round baking dish, layer in uncooked orzo, chicken, broth and veggies.
- Cover tightly with foil and bake 15-25 minutes, stirring halfway if possible, until the orzo is tender and most liquid is absorbed.
- Optional: for the last 5minutes add in (vegan) cheese and/or breadcrumbs on top.
- Rest & release: Let the round rest 8–10 minutes after baking. Run a thin knife around the edge. Invert onto a plate and remove parchment. Cool a few more minutes before slicing.
- Serve: Slice into 2–3 wedges. Great warm with a simple salad or as a protein-packed snack.
Tips & Variations
- Pasta swap: Use any small pasta.
- Dairy-free: Substitute dairy-free cheese and a plant-based creamy binder (silken tofu blended or dairy-free sour cream).
- Veggie ideas: Finely chopped broccoli, peas, spinach (squeezed dry), or shredded zucchini (squeeze out excess moisture).
- If the top browns too quickly, then tent it loosely with foil after ~12 minutes. For a crispier top, broil 1–2 minutes at the end — watch closely.
- To make extra: Double the recipe and bake leftover portion in a small baking dish or muffin tin at the same temperature (18–22 minutes for muffins).
Storage
- Refrigerate in an airtight container up to 4 days.
- Freeze cooled slices wrapped individually for up to 2 months. Reheat it in the oven at 350°F until warmed through or microwave until hot.
Nutrition note: Balanced with protein from chicken, carbs from orzo/pasta, and vitamins from the added veggie. Adjust binder and cheese amounts to fit dietary needs.
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