Description
A creamy, cheesy one-dish bake featuring chicken, orzo, spinach, and tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 2 large chicken breasts, cooked and chopped (or rotisserie chicken)
- 1 Tbsp olive oil
- 3 cups low-sodium chicken stock
- 1 cup heavy whipping cream
- 12 to 16 oz orzo
- 3 cups baby spinach leaves, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- ⅔ cup grated parmesan cheese
- 5 medium garlic cloves, minced
- 1 Tbsp lemon juice
- 1 tsp fine sea salt
- 1 tsp black pepper
- ½ tsp dried oregano
- Optional: pinch of red pepper flakes, fresh basil leaves, sun-dried tomatoes, breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Cook the chicken in a skillet with olive oil (if using raw) until golden, then chop.
- Combine chicken stock and cream in the casserole dish, and stir in orzo.
- Add the cooked chicken, spinach, tomatoes, half of the mozzarella, half of the parmesan, garlic, lemon juice, salt, pepper, and oregano. Mix well.
- Top with remaining mozzarella and parmesan, and breadcrumbs if desired.
- Bake for 40–45 minutes until bubbling and orzo is tender.
- Rest for 10 minutes before serving to absorb liquid.
Notes
For quicker preparation, use pre-cooked chicken or frozen spinach. Letting the casserole rest after baking is crucial for a neater serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, orzo, bake, casserole, family meal, quick dinner