Dump-and-Bake Chicken Orzo Recipe

Dump-and-Bake Chicken Orzo Recipe

from theseasonedmom.com
45 min
8 servings

This creamy baked chicken and orzo is an easy dinner in one dish with just 10 minutes of prep!

Ingredients

  • 3 cups chicken broth
  • 1 (22 ounce) jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total))
  • 2 teaspoons minced garlic
  • 2 cups cooked shredded or diced chicken ((such as meat from a rotisserie chicken))
  • 1 (16 ounce) package uncooked orzo pasta
  • 1 (14.5 ounce) can fire roasted diced tomatoes, (drained)
  • 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. 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. 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. 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.