This Chicken Orzo Bake Always Wins #shorts

Name: This Chicken Orzo Bake Always Wins #shorts
Total time: 45 min
Ingredients: 2 Chicken breast; 1 tbsp Olive oil; 3 cups Chicken stock; 1 cup Cream; 12–16 oz Soup pasta; 3 cups Spinach; 2 cups Cherry tomato; 1 ½ cups Mozzarella cheese, shredded; ⅔ cups Parmesan cheese; 5 Garlic; 1 tbsp Lemon; 1 tsp Salt; 1 tsp Black pepper, cracked; ½ tsp Oregano, dried

By Natasha's Kitchen · 45 min

Ingredients

Chicken breast2
Olive oil1 tbsp
Chicken stock3 cups
Cream1 cup
Soup pasta12–16 oz
Spinach3 cups
Cherry tomato2 cups
Mozzarella cheese · shredded1 ½ cups
Parmesan cheese⅔ cups
Garlic5
Lemon1 tbsp
Salt1 tsp
Black pepper · cracked1 tsp
Oregano · dried½ tsp

Instructions

Preheat the oven to 375°F and grease a 9x13 casserole dish.
Season the chicken breasts with salt and pepper, then cook in olive oil over medium heat for about 4 minutes per side, until golden and reaching 165°F inside.
Rest the chicken for 5 minutes, then dice into bite-sized pieces.
In the casserole, combine the chicken stock, cream, orzo, chicken, spinach, tomatoes, half the mozzarella, half the parmesan, garlic, lemon juice, salt, pepper and oregano. Stir well and smooth into an even layer.
Scatter the remaining mozzarella and parmesan over the top.
Bake uncovered at 375°F for 40-45 minutes, until the orzo is tender.
Let the casserole rest for 10 minutes to thicken, then stir gently and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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