One-Pan Tuscan Chicken Bake (Print Version)
# Ingredients:
01 -
16 oz dry orzo.
02 -
2 cups cooked chicken (shredded or diced).
03 -
3 cups chicken stock.
04 -
1 cup heavy cream.
05 -
5 garlic cloves, minced.
06 -
2/3 cup parmesan, shredded.
07 -
1 1/2 cups mozzarella, shredded.
08 -
3 cups fresh spinach (or 8 oz frozen spinach, thawed and drained).
09 -
1 pint cherry tomatoes, whole or halved.
10 -
Juice of 1/2 lemon.
11 -
1 tsp Italian seasoning.
12 -
1/2 tsp salt.
13 -
1 tsp black pepper.
14 -
Optional: 1/2 tsp garlic powder (if not using fresh garlic).
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease a 9x13 inch casserole dish with non-stick spray.
02 -
In the casserole dish, combine orzo, chicken, chicken stock, cream, minced garlic, spinach, tomatoes, lemon juice, Italian seasoning, salt, and pepper. Stir until evenly mixed.
03 -
Stir in half of the parmesan and mozzarella, ensuring an even layer across the dish.
04 -
Top with the remaining cheese and bake for 40 minutes, until the orzo is tender and the top is golden.
05 -
Let the bake rest for 10 minutes to allow the juices to absorb. Mix gently and serve warm.
# Notes:
01 -
A comforting, easy-to-make Tuscan Chicken Bake with orzo, fresh tomatoes, and spinach all in a creamy sauce. Perfect for a cozy family dinner!.