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Greek Chicken Orzo Casserole Recipe

Greek Chicken Orzo Casserole
Source: Betty Crocker

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Ingredients

  • 1 package (16 oz) uncooked orzo pasta
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 bag (5 oz) baby spinach
  • 8 oz feta cheese, crumbled
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
  • 1 teaspoon Greek seasoning
  • 1 teaspoon finely grated lemon peel
  • 2 tablespoons sliced green onions
PREP TIME
30m
COOK TIME
45m
TOTAL TIME
1h15m
YIELD
8 servings

Instructions

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
  • Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Dinner

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A recipe from Betty Crocker

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