Ingredients
Scale
- 16 oz dry orzo
- 2 cups cooked chicken (diced)
- 3 cups unsalted chicken stock
- 1 cup heavy cream
- 5 garlic cloves (minced)
- 2/3 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 3 cups baby spinach leaves
- 1 pint cherry tomatoes
- Juice of 1/2 lemon
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the orzo in salted boiling water until al dente, then drain.
- In a mixing bowl, combine cooked chicken, minced garlic, lemon juice, Italian seasoning, salt, pepper, spinach, cherry tomatoes, heavy cream, chicken stock, and cheeses.
- In a large baking dish, mix the cooked orzo with the prepared ingredients until well combined.
- Bake uncovered for about 30-40 minutes until bubbly and golden.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the dish (about 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg