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Orzo Tuscan Chicken Bake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9×13 casserole dish.
  2. 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.
  3. Top with remaining cheese and bake for 40 minutes or until the orzo is tender.
  4. 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).
  5. Give it a good mix using a large serving spoon. Serve hot and enjoy! We love to pair this with a chopped salad kit.

Find it online: http://ingredientidea.com/10759-2/