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Dump and Bake Tuscan Chicken Orzo Casserole
Everything goes into the dish raw. Uncooked orzo, raw chicken, broth, cream, sun-dried tomatoes, and seasoning all bake together until the orzo is tender and the chicken is cooked through in the same pan.
The spinach and parmesan get stirred in at the end so they stay bright. It is about as close to zero effort as a real dinner gets.
Servings: 4 servings
Calories: 643kcal
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Ingredients
- 2 cups uncooked orzo
- 3.5 cups chicken broth
- 1/2 cup heavy cream
- 1 lb uncooked chicken cubed, seasoned with 1 tsp salt and pepper
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 4oz jar of sundried tomatoes with oil
- 1 bag spinach
- 1 cup Parmesan cheese
Instructions
- Preheat oven to 425 degrees F. Grease a 9×13 baking dish with nonstick cooking spray.
- Add all ingredients except the cheese to the baking dish, mix and cook uncovered at 425 degrees for about 40 minutes.
- Remove from the oven and fold in Parmesan cheese. Enjoy!
Nutrition
Calories: 643kcal | Carbohydrates: 63g | Protein: 47g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 2528mg | Potassium: 1100mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7340IU | Vitamin C: 22mg | Calcium: 429mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Cut the chicken into even pieces so it cooks in the same time as the orzo.
- Cover it for the first stretch so the orzo steams properly.
- Stir once partway through. Orzo settles and sticks otherwise.
- Sun-dried tomatoes packed in oil bring more flavor than the dry ones.
- Fold the spinach in at the end using the residual heat.
Frequently Asked Questions
Do I really not cook anything first?
Correct. The orzo and chicken both cook in the liquid in the oven.
My orzo is still firm. What happened?
It needed more liquid or more covered time. Add a splash of hot broth and return it to the oven.
Can I use rotisserie chicken?
Yes, but stir it in near the end so it does not dry out.
What makes it Tuscan?
The sun-dried tomatoes, spinach, cream, and parmesan combination.
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