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Orzo Tuscan Chicken Bake Recipe

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4.4 from 6 reviews

A creamy and comforting Orzo Tuscan Chicken Bake that combines tender orzo pasta with cooked chicken, fresh spinach, cherry tomatoes, and a blend of creamy cheeses. This oven-baked casserole is flavored with garlic, Italian seasoning, and lemon juice, making it a hearty and delicious one-dish meal perfect for family dinners.

Ingredients

Dry Ingredients

  • 16 oz. dry orzo
  • 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)

Proteins

  • 2 cups cooked chicken (rotisserie or sautéed diced chicken)

Dairy

  • 1 cup heavy cream
  • 2/3 cup parmesan, grated or shredded
  • 1.5 cups mozzarella, shredded

Produce

  • 5 garlic cloves, minced
  • 3 cups loosely packed baby spinach leaves (roughly chopped) or 8 oz box chopped spinach, thawed and well-drained
  • 1 pint cherry tomatoes (left whole or sliced in half)
  • 1/2 lemon, juice of

Liquids

  • 3 cups chicken stock (unsalted)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Lightly spray the sides of a 9x13 casserole dish with non-stick spray to prevent sticking.
  2. Combine Ingredients: In the casserole dish, add the dry orzo, cooked chicken, chicken stock, heavy cream, Italian seasoning, salt, pepper, minced garlic, spinach, cherry tomatoes, lemon juice, and half of the parmesan and mozzarella cheeses. Mix thoroughly to evenly combine all ingredients and spread them into a flat, even layer.
  3. Add Cheese Topping and Bake: Sprinkle the remaining parmesan and mozzarella cheeses evenly over the top. Place the casserole dish in the preheated oven and bake for 40 minutes or until the orzo is tender and the dish is bubbly and golden on top.
  4. Rest: Remove the casserole from the oven and let it sit for about 10 minutes. This resting time allows the pan juices to be absorbed and the dish to set, preventing it from being too liquidy.
  5. Serve: Stir the casserole gently using a large serving spoon to combine the ingredients well. Serve hot, ideally paired with a fresh chopped salad for a balanced meal.

Notes

  • If you don’t have fresh garlic, you can substitute with 1/2 teaspoon garlic powder.
  • Use unsalted chicken stock to control the saltiness of the dish.
  • Rotisserie chicken is a convenient shortcut, but sautéed diced chicken works just as well.
  • Letting the casserole rest after baking is important to allow the sauce to thicken properly.
  • You can substitute part of the heavy cream with half-and-half to reduce richness if desired.
  • Fresh spinach or frozen thawed spinach both work; ensure frozen spinach is well drained to prevent excess moisture.

Find it online: https://miracooking.com/orzo-tuscan-chicken-bake-recipe/