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-
1Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
2Add broth, melted butter, garlic, 1/2 teaspoon salt, and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
3In 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.4Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.