Dump-and-Bake Chicken Orzo Recipe
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4.3
12 reviews
Good
Dump-and-Bake Chicken Orzo Recipe
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This creamy baked chicken and orzo is an easy dinner in one dish with just 10 minutes of prep!
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Ingredients
- 3 cups chicken broth
- 1 (22 ounce) Alfredo sauce approximately 2 ½ cups total, jarred
- 2 teaspoons garlic minced
- 2 cups chicken such as meat from a rotisserie chicken, cooked shredded or diced
- 1 (16 ounce) orzo pasta uncooked, package
- 1 (14.5 ounce) diced tomatoes drained, fire roasted, canned
- 2 cups baby spinach coarsely chopped, fresh leaves
- 1 tablespoon lemon juice optional, fresh
- 1 ½ cups italian blend cheese (or sub with shredded mozzarella cheese)
- Parmesan Cheese optional garnish, fresh chopped herbs
- basil
- oregano
- parsley
Instructions
- Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, and garlic. Stir in the chicken, uncooked orzo, and diced tomatoes. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (firm but with a tender bite). If it’s still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step.
- Stir in the spinach and lemon juice. Sprinkle the cheese over top. Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan or chopped fresh herbs, if desired.
Notes
- Pick a high-quality, flavorful Alfredo sauce (or make your own). With so few ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand if you can find it, but any similar variety (like a 22-ounce jar of Prego) will work.
- Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the orzo. The pasta should be tender and much of the liquid should be absorbed.
- Gently stir the orzo by fluffing with a fork. A larger spoon may compress the individual pieces, causing it to clump together.
- Be careful not to overbake the casserole or the orzo will become mushy.
- Make it spicy by stirring in some crushed red pepper flakes.
- Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
493kcal
(25%)
Carbohydrates
49g
(16%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Cholesterol
87mg
(29%)
Sodium
1000mg
(42%)
Potassium
375mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
773IU
(15%)
Vitamin C
8mg
(9%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 493kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 1000mg | 42% |
| Potassium | 375mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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