Description
A creamy and flavorful Orzo Tuscan Chicken Bake combining tender orzo pasta, succulent cooked chicken, fresh spinach, cherry tomatoes, and a blend of Parmesan and mozzarella cheeses, all baked together for a comforting, all-in-one dinner.
Ingredients
Scale
Main Ingredients
- 16 oz. dry orzo
- 2 cups cooked chicken (rotisserie or sautéed diced)
- 3 cups unsalted chicken stock
- 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 and Prepare Dish: Preheat the 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, Italian seasoning, salt, fresh garlic, chopped spinach, cherry tomatoes, lemon juice, and half of both the Parmesan and mozzarella cheeses. Mix everything thoroughly to ensure the ingredients are evenly distributed and form a flat, even layer in the dish.
- Add Cheese Topping: Sprinkle the remaining cheese evenly on top of the mixture to create a cheesy crust during baking.
- Bake the Casserole: Place the casserole dish in the oven and bake for 40 minutes, or until the orzo is tender and fully cooked through.
- Rest After Baking: Remove the casserole from the oven and allow it to rest for about 10 minutes. This resting time helps the pan juices absorb and the dish to set, preventing it from being too liquidy.
- Serve: Stir gently with a large serving spoon to combine the ingredients evenly before serving. Enjoy hot, ideally paired with a fresh chopped salad.
Notes
- Use rotisserie chicken for a quick and flavorful option, or sauté diced chicken breasts for a lighter choice.
- If fresh garlic is not available, substitute with 1/2 teaspoon garlic powder.
- For a lighter dish, substitute heavy cream with half-and-half or a lower fat cream option, but the bake may be less creamy.
- Ensure spinach is well-drained if using frozen or thawed to avoid excess moisture in the casserole.
- Letting the bake rest after baking is crucial to allow the liquid to absorb and for easier serving.
- This dish can be customized with additional vegetables like mushrooms or bell peppers if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
