Chicken recipes

Garlic-Butter Orzo Chicken Casserole

Find 20 mins and this luscious, Caprese salad-stimulated, the chicken casserole maybe tonight’s dinner. The trick to the short prep is coating the uncooked components with wealthy and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a sprint of crimson pepper flakes and positioned atop a garlicky, buttery mattress of orzo and tomatoes. Then the casserole receives sealed up tight with foil, so the flavors can pay attention and meld within the oven. It won’t take lengthy earlier than you’re playing the savory aroma—and flavor—of this dish! LESS-

Garlic-Butter Orzo Chicken Casserole

Garlic-Butter Orzo Chicken Casserole


Garlic-Butter Orzo

1cup uncooked orzo or rosa marina pasta
1cup Progresso™ chicken broth (from 32-oz carton)
2tablespoons butter, melted
4cloves garlic, finely chopped
1/2teaspoon salt
1/4teaspoon black pepper
2cups halved cherry tomatoes


1tablespoon olive oil
1teaspoon Italian seasoning
1/4teaspoon salt
1/4teaspoon crushed red pepper flakes
4boneless skinless chicken breasts (6 to 8 oz each)
1cup shredded mozzarella cheese (4 oz)
2tablespoons thinly sliced fresh basil leaves


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  • 1
    Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
  • 2
    Add broth, melted butter, garlic, 1/2 teaspoon salt, and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.


    In a large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt, and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when the center of the thickest part is cut, and chicken and mixture are both heated to at least 165°F in the center.
    Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

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