Chicken Spinach And Orzo Casserole Recipes

CHICKEN, SPINACH, AND ORZO CASSEROLE

Chicken, Spinach, and Orzo Casserole image

Deb is right. This recipe is very different from your average chicken casserole. The sauce and orzo are creamy. Spinach and sauteed mushrooms add a rich umami flavor. Serve this as a main or it could even be a side dish. It's a delicious dinner casserole.

Provided by Deb Finney

Time 50m

Number Of Ingredients 10

Ingredients

4 chicken breasts (can use boneless or bone-in)
2/3 c orzo
8 oz fresh mushrooms, sliced
10 oz chopped frozen spinach
1 can(s) cream of mushroom soup (10.5 oz)
1/2 c mayonnaise
2 tsp lemon juice (I have used fresh and bottled)
1/2 tsp seasoned pepper
3/4 c skim mozzarella cheese, shredded
1/4 c Italian seasoned bread crumbs

Steps:

1. Boil chicken breasts, reserve broth. Chop chicken or shred, whichever you prefer. I tend to just chop.
2. Cook orzo according to package directions using the chicken broth.
3. Saute mushrooms until tender.
4. Mix chicken, orzo, spinach (thawed and drained), mushrooms, soup, mayo, lemon juice, and pepper.
5. Spoon into a greased 9 x13 pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.

GREEK CHICKEN ORZO CASSEROLE

Greek Chicken Orzo Casserole image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

CHICKEN AND ORZO SKILLET

Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

QUICK GREEK SPINACH AND CHICKEN ORZO

Quick Greek Spinach and Chicken Orzo image

This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).

Provided by Muffin Goddess

Categories One Dish Meal

Time 30m

Yield 1 1/4 cups/serving, 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces orzo pasta
2 chicken bouillon cubes (for the orzo cooking liquid) or 2 vegetable bouillon cubes (for the orzo cooking liquid)
1 oven-roasted deli chicken
3 cups fresh Baby Spinach (regular fresh spinach will work if you can't find baby)
1 cup feta cheese, crumbled (I use the plain kind, but the flavored type works here too)
1 large tomatoes, diced (or substitute halved grape tomatoes, approx. 1 1/2 cups)
1/2 cup kalamata olive, pitted (reserve a bit of the brine if you use good quality olives)
2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons reserved olive brine (optional)
1 tablespoon capers (optional)
fresh ground pepper, to taste

Steps:

Bring a large pot (needs to be quite large because you will need to have room to mix once you add the bulky spinach) of water to boil with the bouillon cubes. Add orzo and cook according to directions on box (approximately 10 minutes). Drain and return to pot.
Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
NOTE: If you want to use only the white meat chicken in this dish (which is what I have to do for my family) and your chickens are small, you may want to purchase two rotisserie chickens to guarantee that you'll have enough meat. Reserve the dark meat for another use. Serve warm, at room temp, or cold.

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