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Description
A hearty and flavorful chicken and roasted veggie orzo casserole that’s perfect for a family dinner. This dish combines tender chicken, roasted vegetables, and orzo pasta in a creamy sauce.
Ingredients
- 2 cups cooked orzo pasta
- 2 cups cooked chicken, shredded
- 1 cup roasted bell peppers, diced
- 1 cup roasted zucchini, diced
- 1 cup roasted eggplant, diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooked orzo, shredded chicken, roasted vegetables, Parmesan cheese, heavy cream, olive oil, salt, pepper, and oregano.
- Transfer the mixture to a greased baking dish.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Feel free to swap the vegetables based on your preference.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean