Orzo Tuscan Chicken Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz dry orzo
02 -
2 cups cooked chicken, rotisserie or sautéed, diced
03 -
3 cups unsalted chicken stock
04 -
1 cup heavy cream
05 -
5 garlic cloves, minced
06 -
2/3 cup parmesan, grated or shredded
07 -
1.5 cups mozzarella, shredded
08 -
3 cups loosely packed baby spinach leaves, roughly chopped (or 8 oz box chopped spinach, thawed and well-drained)
09 -
1 pint cherry tomatoes, whole or halved
10 -
Juice of 1/2 lemon
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon salt or more to taste
13 -
1 teaspoon freshly cracked pepper
14 -
Optional: 1/2 teaspoon garlic powder if not using fresh garlic
# Instructions:
01 -
Preheat oven to 375°F (190°C). Spray the sides of a 9x13 casserole dish with non-stick spray.
02 -
Add orzo, cooked chicken, chicken stock, cream, seasonings, garlic, spinach, tomatoes, lemon juice and half of each cheese into the casserole dish. Mix thoroughly to combine and ensure the ingredients are evenly distributed in a flat layer.
03 -
Sprinkle the remaining cheese evenly over the top.
04 -
Place the casserole dish in the oven and bake for 40 minutes or until the orzo is tender.
05 -
Remove the dish from the oven and let it rest for 10 minutes to allow the pan juices to be absorbed. Mix gently with a serving spoon before serving. Enjoy hot, optionally paired with a chopped salad.