Dump & Bake Chicken Orzo
A simple and delicious meal with little prep.
I added a little more chicken broth to leftovers when reheating in microwave. Orzo tends to soak up liquid.
Ingredients
- 2 c. uncooked orzo pasta (no more)
- 1 lb. cooked chicken, chopped or shredded
- 1/4 t. salt
- 1/4 t. pepper
- 1-1/2 t. garlic powder
- 1 Tbls. Italian seasoning
- 1 Tbls. minced garlic
- 8 oz. sun dried tomatoes and chop, save a little oil from jar (Mezzetta brand)
- 2 c. fresh baby spinach
- 3-1/2 c. chicken stock (Kitchen Basics) or broth
- 1/2 c. heavy cream
- 1 c. Parmesan cheese, shredded
Instructions
2 c. uncooked orzo pasta (no more)
1 lb. cooked chicken, chopped or shredded
1/4 t. salt
1/4 t. pepper
1-1/2 t. garlic powder
1 Tbls. Italian seasoning
1 Tbls. minced garlic
8 oz. sun dried tomatoes, drained & chopped (save a little oil from jar - Mezzetta brand)
2 c. fresh baby spinach
3-1/2 c. chicken stock (Kitchen Basics) or broth
1/2 c. heavy cream
1 c. Parmesan cheese, shredded
Grease a 9x12 baking dish.
Add dry orzo, chicken, seasonings, minced garlic, chopped sun dried tomatoes and spinach. You can add a little oil from the sun-dried tomatoes, if desired. Stir all to mix up.
Pour chicken broth and heavy cream overall. Stir again to mix all the ingredients together. Make sure the orzo is completely covered by the liquid.
Bake at 400 degrees for 40 minutes or until pasta is done. Stir a few times while baking so the top doesn’t get too brown or dry. If the top gets too done, too fast, lightly place a piece of aluminum foil over the top.
When it's done, add the parmesan cheese and stir.
NOTE: Serves 5.