Chicken Orzo Bake
A cozy, weeknight casserole blending orzo pasta, diced chicken, greens, tomatoes, and melty cheese, baked until bubbly and satisfying.
Ingredients
Casserole Ingredients
- 240 ml heavy cream Can be substituted with half-and-half for lower fat.
- 350 g orzo Use gluten-free orzo-style pasta for a gluten-free option.
- 500 g diced chicken Use pre-cooked rotisserie chicken or fresh chicken breasts.
- 200 g fresh spinach Can be adjusted as per preference.
- 400 g cherry tomatoes You can use other tomato varieties if preferred.
- 200 g mozzarella cheese Reserve half for topping.
- 100 g parmesan cheese Reserve half for topping.
- 3 cloves garlic Minced.
- 1 tbsp lemon juice
- 1 tsp salt Adjust to taste.
- 1 tsp pepper Adjust to taste.
- 1 tsp dried oregano
Instructions
Preparation
- Preheat the oven to 375°F.
- Spray a 9x13 casserole dish with nonstick spray or grease with butter.
- If using fresh chicken breasts, season both sides with salt and pepper, then sauté in olive oil over medium heat for about 4 minutes per side until cooked through to 165°F.
- Remove cooked chicken, cool for 5 minutes, and dice into bite-sized pieces.
Assemble and Bake
- In the prepared casserole dish, combine chicken stock, heavy cream, orzo, diced chicken, spinach, cherry tomatoes, half of mozzarella, half of parmesan, garlic, lemon juice, salt, pepper, and oregano.
- Stir to combine, then flatten the top into an even layer.
- Top with remaining parmesan and mozzarella, then bake uncovered for 40-45 minutes or until orzo is tender.
Rest and Serve
- Once out of the oven, let the casserole rest for 10 minutes to thicken.
- Stir gently before serving.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze portions for up to 3 months. Reheat at 350°F for 15-20 minutes, or microwave for 2-3 minutes.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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