Description
A comforting and cheesy casserole made with orzo pasta, chicken, and fresh vegetables, baked to perfection.
Ingredients
Scale
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
- Add the chopped onion and minced garlic to the skillet, cooking for an additional 2-3 minutes until the onion is translucent.
- Stir in the broccoli florets and cherry tomatoes, cooking for another 3-4 minutes until the vegetables are tender.
- In a large mixing bowl, combine the cooked orzo, chicken mixture, and chicken broth. Mix well to combine.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
- Garnish with fresh parsley before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add your favorite vegetables or adjust the cheese types.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg