Dump & Bake Marry Me Chicken Orzo
Serves | 4-6
Ingredients:
3 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
½ c sun-dried tomatoes in oil, roughly chopped
3 c Pacific Foods Organic Roasted Red Pepper & Tomato Soup *see notes for substitute
1 tsp garlic powder
1 tsp Italian seasoning
Salt, to taste
1 c uncooked orzo
½ c shredded Parmesan cheese
Optional: splash of heavy cream, a few handfuls of lightly chopped baby spinach
Directions:
Preheat oven to 425°F and lightly grease a 9 x 13 baking dish.
Add chicken, sun-dried tomatoes, orzo, roasted red pepper and tomato soup, garlic, Italian seasoning, and salt directly to the baking dish. Stir until combined.
Cover with foil and bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is nearly tender.
Remove foil and stir in the Parmesan cheese, and a splash of heavy cream and baby spinach if using.
Return to the oven uncovered for another 5–10 minutes, until the spinach has wilted and the orzo is fully cooked.
Let rest for 5 minutes before serving. The sauce will continue to thicken as it sits.
Notes: Can substitute the roasted red pepper and tomato soup with chicken broth and 1 tbsp tomato paste. White rice can be substituted for orzo.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
