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Greek Chicken Orzo Casserole Recipe
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.
A recipe from Betty Crocker
2019-01-15
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