Description
For the Casserole:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups orzo pasta
2 cups chicken broth
1 cup milk (dairy or non-dairy)
1/2 cup Parmesan cheese, grated
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup fresh spinach, chopped
Salt and black pepper to taste
For Garnish (Optional):
Fresh parsley, chopped
Extra Parmesan cheese
Lemon wedges
Directions:
Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
In a large oven-safe skillet or pot, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes.
Stir in minced garlic, oregano, thyme, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the chicken pieces and cook until lightly browned, about 5 minutes (they don’t need to be fully cooked through).
Stir in orzo, chicken broth, milk, lemon zest, and lemon juice. Bring to a gentle simmer, stirring occasionally.
Remove from heat and stir in chopped spinach and Parmesan cheese. Transfer mixture to the prepared casserole dish.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the top is lightly golden.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, extra Parmesan, and lemon wedges. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
