Okay, so I was scrolling through my feed the other day, and I saw this recipe for a chicken orzo casserole. It looked pretty good, so I thought, why not give it a shot? I mean, who doesn’t love a good casserole, right?
First things first, I gathered all my ingredients. I already had some chicken breasts in the fridge, so that was a good start. Then I grabbed some orzo pasta from the pantry, along with chicken stock, garlic, and some basic seasonings like salt, pepper. Oh, and I also picked up some spinach and Parmesan cheese from the grocery store – ’cause everything’s better with cheese, am I right?
I started by cooking the chicken. I just seasoned them with salt, pepper, and some Italian herbs, and then pan-fried them until they were cooked through. While the chicken was cooking, I got a pot of water boiling for the orzo. Once the water was ready, I tossed in the orzo and let it cook according to the package directions. It took like 8-10 minutes or something.
After the chicken was done, I took it out of the pan and set it aside to cool down a bit. In the same pan, I sautéed some minced garlic until it was fragrant – that took like a minute or two. Then, I poured in the chicken stock and brought it to a simmer. I added the cooked orzo to the pan and stirred everything together.
Next, I chopped up the cooked chicken and added it back to the pan, along with a few handfuls of fresh spinach. I let it all simmer for a few minutes until the spinach wilted down. At this point, the sauce had thickened up nicely, and everything was looking pretty delicious.
The last step was to sprinkle a generous amount of Parmesan cheese over the top. I mean, I really loaded it on there – no such thing as too much cheese, in my opinion! Then I popped the whole pan under the broiler for a few minutes, just until the cheese was melted and bubbly and slightly golden brown. It smelled amazing, by the way.
- Cook the chicken and orzo.
- Sauté garlic, add stock, and simmer with orzo.
- Add chopped chicken and spinach.
- Top with lots of Parmesan cheese.
- Broil until cheese is melted and bubbly.
And that’s it! The chicken orzo casserole was ready to go. I served it up with a side salad, and it was a hit with the whole family. It was creamy, cheesy, and full of flavor. Plus, it was pretty easy to make, which is always a bonus. I’ll definitely be making this one again. Maybe next time I’ll try adding some different veggies or using a different kind of cheese. The possibilities are endless!
By the way, I tried to freeze a portion of it and it worked pretty well. Just had to let it thaw in the fridge overnight and then reheat in a pan. Tasted almost as good as fresh!
Overall I like this recipe, and I hope you enjoy it!
