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Garlic-Butter Orzo Chicken Casserole

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Garlic-Butter Orzo Chicken Casserole
  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 4
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Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight’s dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won’t take long before you’re enjoying the savory aroma—and flavor—of this dish!
By Betty Crocker Kitchens
Updated Jun 25, 2019

Ingredients

Garlic-Butter Orzo

  • 1 cup uncooked orzo or rosamarina pasta
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons butter, melted
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups halved cherry tomatoes

Chicken

  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 2 tablespoons thinly sliced fresh basil leaves
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
  • 2
    Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
  • 3
    In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
  • 4
    Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    We used butter to flavor the pasta but chose to coat the chicken breasts in olive oil since melted butter doesn't coat cold chicken breasts as well. Butter hardens like a shell when it hits cold meat.
  • tip 2
    Don't worry if there's still some liquid in the casserole after baking. Simply plate chicken breasts, and stir the pasta mixture to better incorporate the liquid before serving the orzo.
  • tip 3
    Orzo is a rice-shaped pasta that’s especially delicious in soups and casseroles.

Nutrition

530 Calories, 21g Total Fat, 51g Protein, 34g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Chicken Breast and About 1 Cup Orzo
Calories
530
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
9g
45%
Trans Fat
1/2g
Cholesterol
140mg
46%
Sodium
970mg
40%
Potassium
640mg
18%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
3g
Protein
51g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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