Description
Chicken, orzo, and pesto casserole is a cozy, baked dish featuring tender chicken, orzo pasta, and basil pesto creating a flavorful and comforting meal. There won't be any complaints at dinner when you serve this meal.
Ingredients
Units
Scale
- 2 cups baby spinach, prewashed
- 1 1/2 tablespoons olive oil
- 2 garlic cloves (2 teaspoons), finely minced
- 1/2 shallot, finely diced
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 ounces (1 1/3 cups) dry orzo pasta
- 1/4 cup pesto
- 1 1/4 cups chicken broth
- 3 cups (14 ounces) diced cooked rotisserie chicken
- 4 1/2 ounces (1 1/2 cups) shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Stack spinach leaves, slice into thin shreds, and set aside.
- Spray an 8x8 or 9x9 square ceramic or glass baking dish with cooking spray.
- In the baking dish, combine olive oil, minced garlic cloves, shallots, dried basil, red pepper flakes (if using), salt, and ground pepper. Stir in orzo and pesto.
- Pour chicken broth into the dish and stir until combined.
- Place the spinach on top. Don't stir into the orzo mixture.
- Bake for 12-15 minutes until most of the water has been absorbed.
- Stir in chicken. Taste the orzo. If it is not cooked, add 1/3 cup chicken broth or water.
- Distribute cheese on top.
- Bake another 10-12 minutes until the cheese is lightly brown and the casserole reaches 165°F.
- If the cheese is not brown, place it under the broiler for 1-2 minutes. Watch it closely so it does not burn.
- Let rest for 5 minutes and serve.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2 g
- Sodium: 773.5 mg
- Fat: 13.2 g
- Carbohydrates: 31 g
- Protein: 32.6 g
- Cholesterol: 58.6 mg