This One Pot Orzo Tuscan Chicken Bake is a dump and bake recipe that makes for an easy meal! One Pot meals are my favorite-let’s be honest-nobody wants to wash a sink full of dishes at the end of a meal. This One Pot Orzo Tuscan Chicken Bake is incredibly delicious and makes for an easy clean up! Give it a try..and you’ll be hooked!
Author: thepounddropper.com
Prep Time5 minutes
Cook Time40 minutes
Additional Time5 minutes
Total Time50 minutes
Ingredients
- 2 cups cooked chicken rotisserie or diced chicken
- 1 cup uncooked orzo
- 5 cloves garlic, minced or 1/4 tsp minced garlic
- ¼ tsp paprika
- 1 tsp dried Italian seasoning
- 2 ½ cups low-sodium chicken broth
- 1 cup fat free half and half or whole milk
- ⅓ cup sun-dried chopped tomatoes without oil or 1 pint cherry tomatoes, sliced in half
- ½ tsp salt and ground black pepper to taste
- 2 cups fresh baby spinach, chopped or torn.
- ½ cup Parmesan cheese, grated.
Instructions
- Preheat oven to 375 degrees.
- Spray a 9×13 baking dish with non-stick spray.
- Add orzo, chicken broth to the prepared baking dish. Stir to combine.
- Add cooked chicken, half and half or milk, Italian seasonings, garlic, tomatoes, spinach, and Parmesan cheese. Add paprika, salt, and pepper. Stir until well combined.
- Bake for 40 minutes or until the orzo is tender.
- Remove from oven and let it to sit for about 5 minutes.
- Serve warm. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to two months.