Description
A delicious one-dish casserole featuring diced chicken, orzo, cherry tomatoes, spinach, and sun-dried tomatoes, all baked to creamy perfection with Greek yogurt.
Ingredients
- 1 pound chicken breast, diced and trimmed of fat
- 1 cup orzo pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, packed and roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup Greek yogurt
- 2 cups chicken broth
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Grease or lightly oil a large, oven-safe baking dish.
- Combine the diced chicken, uncooked orzo, cherry tomatoes, spinach, chopped sun-dried tomatoes, garlic powder, salt, and pepper in the dish.
- Pour 2 cups of chicken broth over the mixture and stir once so the orzo is submerged.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and stir in Greek yogurt until creamy.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes until the chicken reaches 165°F and orzo is tender.
- Let the casserole rest for 5-7 minutes before serving.
Notes
For a creamier texture, temper the Greek yogurt with warm broth before mixing in. If the top browns too quickly, tent it with foil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian