Orzo Chicken Casserole
Easy weeknight meal that comes together fast and the flavor is amazing.
Servings 4 servings
Calories 648kcal
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
Instructions
- Cook the orzo pasta according to package instructions to al dente, drain and reserve.
- For raw chicken, use a large, high sided skillet on medium heat and add 1 tbsp olive oil. Add chopped chicken and sprinkle with lemon pepper. Cook stirring until the chicken is cooked through, 6 to 8 minutes.For rotisserie chicken, use the same sized skillet, add chicken, olive oil and lemon pepper and cook on medium heat for 2 or 3 minutes to warm.
- Remove the chicken from the skillet into a bowl. In the same skillet on medium low heat add 2 tbsp. olive oil and add the fresh spinach and stir around to wilt, 2 minutes. Once nearly totally wilted add the chopped tomatoes and salt. Cook for 2 minutes to heat the tomatoes. Stir in the cooked orzo, cooked chicken, and feta cheese. Cook for a couple more minutes to warm then stir in the vinegar.
- Taste and add more salt if desired. Serve warm with hearty, crusty bread.
Notes
- Store leftovers in a covered container in the refrigerator. Re-heat in a sauce pan adding a bit of water to loosen it up.
Nutrition
Calories: 648kcal