Orzo Tuscan Chicken Bake
This easy, comfy Tuscan Chicken Bake is made in one pan and takes less than 10 minutes to throw together in a casserole dish. Bake it up and enjoy for a cozy, hearty dinner everyone adores. It's one of those instant love recipes that's super adaptable to different flavors and mix-ins. You'll be quick to add this one to the dinner rotation.
Servings: 6 servings
Ingredients
- 16 oz. dry orzo
- 2 cups cooked chicken rotisserie or sauted diced chicken
- 3 cups chicken stock unsalted
- 1 cup heavy cream
- 5 garlic cloves, minced
- 2/3 cup parmesan, grated or shredded
- 1.5 cups mozzarella, shredded
- 3 cups loosely packed baby spinach leaves roughly chopped (or 8 oz box chopped spinach, thawed and well-drained)
- 1 pint cherry tomatoes leave whole or slice in half
- 1/2 lemon, juice of
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or more to taste
- 1 teaspoon freshly cracked pepper
- optional - 1/2 teaspoon garlic powder if not using fresh garlic
Instructions
- Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9x13 casserole dish.
- Into the casserole dish add: orzo, cooked chicken, chicken stock, cream, seasonings, garlic, spinach, tomatoes, lemon juice and half of each cheese. Give it a good mix to ensure the ingredients are evenly combined and in a flat layer.
- Top with remaining cheese and bake for 40 minutes or until the orzo is tender.
- When you remove from the oven, allow it to sit for about 10 minutes to allow the pan juices to be absorbed and set up (otherwise it may seem a little liquidy).
- Give it a good mix using a large serving spoon. Serve hot and enjoy! We love to pair this with a chopped salad kit.