Tuscan Orzo Bake (Printable Version)
Tender chicken, creamy orzo, and bright Tuscan veggies all baked to perfection in one pan.
# Ingredients:
→ Core Ingredients
01 -
1 pint cherry tomatoes, halved or whole
02 -
1/2 teaspoon salt, adjust to taste
03 -
1 teaspoon cracked black pepper
04 -
Optional: 1/2 teaspoon garlic powder if skipping fresh garlic
05 -
5 cloves garlic, finely chopped
06 -
1 cup heavy cream
07 -
1 teaspoon Italian herb blend
08 -
Juice from half a lemon
09 -
1.5 cups shredded mozzarella cheese
10 -
2/3 cup parmesan, either shredded or grated
11 -
16 ounces uncooked orzo
12 -
3 cups well-packed baby spinach, roughly cut (or use 8-ounce thawed, drained frozen spinach)
13 -
3 cups unsalted chicken broth
14 -
2 cups diced pre-cooked chicken, either from a rotisserie or pan-fried
# Steps:
01 -
Set your oven to 375°F (190°C) to preheat. Coat a 9x13 casserole pan lightly with non-stick spray.
02 -
Toss the orzo, pre-cooked chicken, broth, heavy cream, garlic, spinach, tomatoes, seasonings, lemon juice, and half the mozzarella and parmesan into the casserole pan. Stir until everything's blended well and spread the mix evenly.
03 -
Evenly scatter the leftover mozzarella and parmesan over the mixture in the pan.
04 -
Slide the casserole into the oven and bake for about 40 minutes, or until the orzo is soft.
05 -
Take the dish out of the oven, and let it sit for 10 minutes to settle. Gently stir everything together with a spoon before plating. Serve warm and maybe pair with a crisp salad.