Description
A delicious dump-and-bake Marry Me Chicken Orzo casserole that is both easy and flavorful.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup sun-dried tomatoes in oil, roughly chopped (plus 1 tablespoon of the oil)
- 1 tablespoon tomato paste
- 11/2 teaspoon granulated garlic
- 11/2 teaspoon dried thyme
- 1/21/2 teaspoon smoked paprika
- 11/2 teaspoon kosher salt, divided
- 1/41/2 teaspoon black pepper
- 1 1/2 cups orzo (dry, uncooked)
- 3 cups low-sodium chicken broth
- 1/3 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach (optional, stir in at end)
Instructions
- Mix Ingredients Together: Start by tossing the orzo, broth, and diced chicken into a baking dish. Make sure everything is coated evenly throughout. Do not overcrowd the dish to help everything cook evenly.
- Bake Until Done: Pop the dish in the oven at 375 degrees F and let it bake for about 35 minutes. You should see the edges bubbling and the chicken turning a golden brown. If it seems to be getting too dry, add a splash of broth.
- Let It Rest: Once the baking is done, let the casserole sit for 5-10 minutes. This resting period helps the flavors deepen and everything blends beautifully.
- Serve and Enjoy: Scoop out a generous serving and enjoy! The creamy orzo should be perfectly tender, and the chicken bursting with flavor. Let it cool for a moment before digging in.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Expert Tips: If the casserole turns out dry, try increasing the broth amount to 4 cups and cover it with foil for the first 20 minutes of baking.
- When using chicken, uniform pieces are key; cut them into 1-inch chunks for even cooking and use a meat thermometer to check for doneness.
- For a firmer texture in your orzo, aim for cooking it for about 12 minutes instead of the full baking time; it should be slightly chewy.
- For a touch more richness, stir in an extra tablespoon of sun-dried tomato oil right before serving.
- Reheating Instructions: Reheat in the microwave or oven until warmed through, ensuring that it does not dry out.
- Serving Suggestions: Serve with a side of garlic bread or pair with a fresh green salad. Top with additional grated Parmesan and fresh herbs as desired.
- Recipe Variations: Add bell peppers for extra veggies. Incorporate different cheeses like mozzarella. Use a different protein like shrimp or sausage.
- Ingredient Notes: Choose sun-dried tomatoes packed in oil for maximum flavor. If unavailable, roasted red peppers are a great substitute.
- If you do not have heavy cream, half-and-half can work for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 2g
- Sodium: 707mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 153mg