Description
This Orzo Tuscan Chicken Bake is a comforting and flavorful one-dish meal combining tender orzo pasta, tender cooked chicken, fresh spinach, juicy cherry tomatoes, and a rich blend of cheeses. Baked together with savory seasonings and creamy sauces, it’s perfect for an easy weeknight dinner that pairs well with a fresh salad.
Ingredients
Scale
Main Ingredients
- 16 oz. dry orzo
- 2 cups cooked chicken rotisserie or sautéed 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, whole or sliced 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 the oven: Preheat your oven to 375 degrees Fahrenheit and lightly spray the sides of a 9×13 inch casserole dish with non-stick spray to prevent sticking.
- Combine ingredients: In the casserole dish, add the dry orzo, cooked chicken, chicken stock, heavy cream, minced garlic, roughly chopped spinach, cherry tomatoes, lemon juice, Italian seasoning, salt, freshly cracked pepper, and half of the parmesan and mozzarella cheese. Mix everything thoroughly to evenly combine all ingredients and spread out the mixture in a flat layer.
- Add remaining cheese: Sprinkle the remaining parmesan and mozzarella cheese evenly over the top of the mixture in the casserole dish.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 40 minutes, or until the orzo is tender and the top is golden and bubbly.
- Rest the bake: Remove the casserole from the oven and allow it to sit for about 10 minutes so the pan juices can be absorbed and the dish can set, preventing it from being too liquidy.
- Serve and enjoy: Use a large serving spoon to mix the casserole before serving. Serve hot, ideally paired with a fresh chopped salad for a complete meal.
Notes
- If fresh garlic is unavailable, substitute with 1/2 teaspoon garlic powder.
- Rotisserie chicken is recommended for convenience and flavor but sautéed diced chicken works well too.
- Be sure to allow the bake to rest after cooking so the texture thickens properly.
- You can use thawed frozen spinach if fresh is not available; ensure it is well-drained to avoid excess moisture.
- Adjust salt and pepper according to your taste preferences.
