Orzo Tuscan Chicken Bake
A creamy, cheesy baked orzo casserole with tender chicken, fresh spinach, juicy tomatoes, and Tuscan-inspired flavors. Perfect for weeknight dinners or family gatherings.
Calories:
Ingredients
- 16 oz dry orzo
- 2 cups cooked chicken rotisserie or sautéed diced chicken
- 3 cups chicken stock unsalted
- 1 cup heavy cream
- 5 garlic cloves minced
- ⅔ cup parmesan grated or shredded
- 1½ cups mozzarella shredded
- 3 cups loosely packed baby spinach or 8 oz box frozen spinach, thawed and drained
- 1 pint cherry tomatoes whole or halved
- ½ lemon juiced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or more to taste
- 1 teaspoon freshly cracked pepper
- Optional: ½ teaspoon garlic powder if not using fresh garlic
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a 9×13 casserole dish.
- Combine orzo, chicken, chicken stock, heavy cream, garlic, Italian seasoning, spinach, tomatoes, lemon juice, and half the cheeses in the dish, stirring until the orzo is submerged.
- Sprinkle remaining mozzarella and parmesan evenly on top.
- Bake uncovered for 40 minutes until the orzo is tender and the top is golden and bubbly; let rest 10 minutes if it looks soupy.
- Stir gently and serve hot with your favorite salad or side.