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Orzo Tuscan Chicken Bake

A creamy and cheesy dish that combines orzo pasta, juicy chicken, and fresh vegetables for a comforting casserole perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz dry orzo
  • 2 cups cooked chicken (either rotisserie or sautéed and diced)
  • 3 cups chicken stock (unsalted) Use unsalted to control salt content.
  • 1 cup heavy cream Can substitute with cream alternatives.
  • 5 cloves garlic, minced Substitute with 1/2 teaspoon garlic powder if not using fresh.
  • 2/3 cup parmesan cheese (grated or shredded)
  • 1.5 cups mozzarella cheese (shredded)
  • 3 cups baby spinach leaves (loosely packed and roughly chopped) or 8 oz of chopped spinach (thawed and well-drained)
  • 1 pint cherry tomatoes (whole or halved)
  • 1/2 quantity lemon, juiced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or more to taste)
  • 1 teaspoon freshly cracked pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the orzo according to package instructions until al dente. Drain and set aside.
  3. In a large bowl, whisk the chicken stock and heavy cream together. Stir in the minced garlic, salt, Italian seasoning, and pepper.
  4. Add the cooked orzo, chicken, spinach, and half of the mozzarella and parmesan cheese to the bowl. Mix everything until well combined.
  5. Gently fold in the cherry tomatoes and the lemon juice.
  6. Transfer the mixture to a greased 9x13 inch baking dish. Top it off with the remaining mozzarella and parmesan cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
  2. Allow it to cool for a few minutes before serving.

Notes

To enjoy the Orzo Tuscan Chicken Bake, garnish with fresh herbs like basil or parsley. Pair with a green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 2 months.