Orzo Tuscan Chicken Bake (Print-Friendly Version)
Chicken, orzo, spinach, and cheeses baked in one dish for the ultimate cozy, flavorful comfort meal.
# Ingredients:
01 -
16 oz dry orzo
02 -
2 cups cooked chicken, rotisserie or sautéed diced chicken
03 -
3 cups unsalted chicken stock
04 -
1 cup heavy cream
05 -
5 garlic cloves, minced
06 -
2/3 cup grated or shredded parmesan
07 -
1.5 cups shredded mozzarella
08 -
3 cups loosely packed baby spinach leaves, roughly chopped or 8 oz box thawed and well-drained chopped spinach
09 -
1 pint cherry tomatoes, whole or halved
10 -
Juice of 1/2 lemon
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon salt, or more to taste
13 -
1 teaspoon freshly cracked pepper
14 -
Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)
# Steps:
01 -
Preheat oven to 375°F (190°C). Spray the sides of a 9x13 casserole dish with non-stick spray.
02 -
Add orzo, cooked chicken, chicken stock, heavy cream, minced garlic, spinach, tomatoes, lemon juice, half of the parmesan, half of the mozzarella, Italian seasoning, salt, and pepper into the casserole dish. Mix thoroughly to combine ingredients and distribute them evenly.
03 -
Sprinkle the remaining parmesan and mozzarella evenly over the top. Bake for 40 minutes or until the orzo is tender.
04 -
Remove from the oven and let it rest for 10 minutes to allow the juices to absorb and set. Mix well with a large serving spoon before serving. Serve hot and enjoy.