Dump-and-Bake Chicken Orzo Recipe
Ingredients
- 3 cups chicken broth
- 1 jar Alfredo sauce)
22 ounce
- 2 teaspoons minced garlic
- 2 cups cooked shredded or diced chicken)
(such as meat from a rotisserie chicken
- 1 package uncooked orzo pasta
16 ounce
- 1 can fire roasted diced tomatoes
14.5 ounce
- 2 cups fresh baby spinach leaves
coarsely chopped
- 1 tablespoon fresh lemon juice
optional
- 1 ½ cups Italian blend cheese)
(or sub with shredded mozzarella cheese
- Optional: Parmesan cheese and fresh chopped herbs such as basil
oregano, and parsley for garnish
Directions
- 1
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.
- 2
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.
- 3
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.
Dump-and-Bake Chicken Orzo Recipe
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Craving a comforting, hearty dinner that practically makes itself? This Dump-and-Bake Chicken Orzo recipe delivers a creamy, satisfying meal with minimal effort, perfect for busy weeknights.
The beauty of this dish lies in its sheer simplicity: just 10 minutes of prep is all it takes to get this one-dish wonder into the oven. It leverages everyday ingredients like tender shredded chicken and creamy Alfredo sauce, combining them into a single, cohesive baked dish that saves you time and cleanup.
You'll be treated to a generously portioned, creamy baked chicken and orzo dish that's rich in flavor and wonderfully comforting. The small, rice-shaped orzo pasta absorbs all the savory chicken broth and Alfredo sauce, becoming incredibly tender and infused with flavor as it bakes alongside succulent pieces of chicken. Bright fire-roasted tomatoes add a subtle smoky depth and a touch of tang, beautifully complementing the creamy base, while fresh baby spinach leaves wilt gracefully into the mixture, providing a touch of vibrant color and earthy freshness. Each spoonful offers a harmonious blend of textures and savory notes, culminating in a satisfying meal that feels both indulgent and remarkably easy to prepare.
This recipe is wonderfully adaptable to what you have on hand. For the chicken, feel free to use pre-cooked shredded or diced chicken, such as meat from a convenient rotisserie chicken. If you don't have an Italian blend cheese, shredded mozzarella makes an excellent substitute for that gooey, cheesy top. A squeeze of fresh lemon juice is entirely optional but brightens the rich flavors beautifully.
This Dump-and-Bake Chicken Orzo is an ideal centerpiece for a cozy family dinner or a fuss-free gathering. Garnish with a sprinkle of Parmesan cheese and fresh chopped herbs like basil, oregano, or parsley for an inviting touch before serving.