Dinner
Garlic Butter Orzo Chicken Casserole
Description
Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight’s dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won’t take long before you’re enjoying the savory aroma—and flavor—of this dish!
Ingredients:
- Garlic-Butter Orzo
- 1 cup uncooked orzo or rosamarina pasta
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 2 tablespoons butter, melted
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups halved cherry tomatoes
- Chicken
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breasts (6 to 8 oz each)
- 1 cup shredded mozzarella cheese (4 oz)
- 2 tablespoons thinly sliced fresh basil leaves
Directions:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
- 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 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 center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
- Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.
