Chicken and Orzo Casserole

 Chicken and Orzo Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

This dish is downright delicious.  Every time I make it, it gets better. And every day it’s in the fridge it gets even more delicious.  One of the easiest recipes I make here at Welcome Home but your guests will think you slaved for hours over the hot stove.  Not this one!  It a dump and bake recipe meaning it takes 10 minutes to throw together, it’s a one pan meal, and it’s even better the next day!  Here are the step-by-step instructions.

Chicken and Orzo Casserole

16 oz. box of orzo pasta

2-3 thin cut chicken breasts

2 cups chicken stock low salt or unsalted

1 cup heavy cream

1 teaspoon garlic powder

     1 cup Parmesan, grated or shredded

2 cups whole milk mozzarella, shredded

3 cups loosely packed baby spinach leaves roughly chopped 

1 pint cherry tomatoes 

1 tablespoon of fresh squeezed lemon

1 teaspoon Italian seasoning

1/2 teaspoon salt or more to taste

1 teaspoon freshly cracked pepper

NOTE:  You can use 2 cups of diced rotisserie chicken instead of making your own.

  

Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9x13 casserole dish.

If you are making your own chicken breast and not using a rotisserie chicken…You will need 3 thin cut chicken breast and 2 tablespoons olive oil for frying.

Season your thin sliced breast on both sides with salt and pepper.  Add oil to a large skillet and sauté breasts for 3-4 minutes per side over medium high heat until brown.  

  

 

 

 

 

 

 

 

 

 

 

 

 

Continue to saute until breasts are golden brown.

 Remove from skillet onto a plate and cut into bite sized pieces.

  

 

 

 

 

 

 

 

 

 

 

 Pour 2 cups chicken stock in a 9 x 13 casserole dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Follow with one cup of heavy cream.

 

 

 

 

 

 

 

 

 

 

 

 

Then add your uncooked Orzo. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next tear your baby spinach or do a rough chop and sprinkle on top of the orzo. 

 

 

Add the tomatoes, minced garlic, chicken and lemon juice.

  

 

 

 

 

 

 

 

 

 

 

 

Sprinkle half of both cheeses all over the top.

 

 

 

 

 

 

 

 

 

 

 

 

Stir everything until combined and then using your spoon flatten the top. Finish the casserole with the remaining cheeses.

 

 

 

 

 

 

 

 

 

 

 

Bake uncovered for 45-55 minutes or until the orzo is tender.  You might have to taste it around the 45 minute mark to see if it’s tender. 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove from oven and allow it to sit on your counter top for at least 10 minutes to allow the pan juices to be absorbed and set up. Otherwise your sauce will be too thin. 

  

Once it has rested for 10 minutes give it a good mix to blend it all together. I like to run a fork through it I don't disturb those little tomatoes that will burst in your mouth!  

 

 

 

 

 

 

 

 

 

 

 

 

Serve with a side salad and some crusty bread. 

 Give it a good mix using a large serving spoon. Serve hot and enjoy!