Name: Orzo Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 oz. orzo pasta; 1 1/4 lbs raw or rotisserie chicken, chopped into bite-sized pcs.; 3 tbsp olive oil, divided; 2 tsp lemon pepper; 1/2 tsp kosher salt; 8 oz. . fresh baby spinach, coarse chopped; 5 plum tomatoes, large chopped; 8 to 10 oz. crumbled feta cheese; 2 tbsp champagne vinegar or white wine vinegar

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Orzo Chicken Casserole with fresh spinach and feta cheese is a delightful combination of flavors that everyone will love. This recipe has been one of my favorites for quite some time.

And it is so easy to make. In about 40 minutes you could have this on the table. Perfect for any night of the week.

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Tasty Chicken and Orzo Casserole

This is a perfect recipe to use for leftover rotisserie chicken or a rotisserie chicken you just picked up from the grocery store. The chicken is all set to go and is usually well-cooked and flavorful.

The chicken I used was from Costco and I swear that thing must have weighed 6 or 7 pounds. There was plenty of meat for this recipe, and the rest can be used for another meal. Like Leftover Turkey Vegetable Soup. Just substitute Chicken for Turkey.

Steps In Making the Orzo Chicken Recipe

The recipe uses simple ingredients that are easy to prepare.

First, cook the orzo pasta according to package instructions then drain and set aside.

Then, I like to use Roma tomatoes in this because they are a little less juicy. Just wash them then give them a course chop. I sometimes strip the seeds and pulp out, but in this case, the extra juiciness is just fine.

Frozen, leftover rotisserie chicken was used which was in a Tupperware container. I ran some hot water onto the sides of the plastic so the chicken would release so I could transfer it to a microwave-safe bowl. Tupperware is not a good container for microwaving.

Set your microwave to defrost. My microwave asks how much weight there is and I entered 1 pound. I think that converted to just over 7 minutes to defrost.

Chop the chicken into bite-sized pieces. As you can see, we ate the dark meat previously and left most of the breast meat for this meal. This breast meat was still moist and tender.

To flavor the chicken, place it in a skillet with 1 tablespoon of olive oil and lemon pepper. Stir it around for 3 or 4 minutes to heat up and absorb the flavor.

If you are using raw chicken, place the cut-up pieces into the skillet with the olive oil and lemon pepper and cook while stirring until the chicken is cooked through. This will take 6 to 8 minutes.

Remove the chicken from the skillet to a plate.

Add 2 tablespoons of olive oil to the same skillet and add the course chopped spinach and stir it around to wilt. Once nearly all wilted, add the tomatoes and salt and let cook for 2 minutes to warm up.

Next, add the orzo and chicken to warm up and then the crumbled feta and the vinegar. Stir to combine all the ingredients.

Serve this warm with some hearty, crusty bread. The photos don’t do this orzo chicken casserole justice.

Yum….and yum. It is scrumptious.

Here Are 2 More Recipes Using Spinach That Are Really Tasty:

Italian Vegetable Quiche

Vegetarian Spinach Potato Quiche