Another winner from Betty! This comes together quickly and easily, and the results are stellar. You can easily substitute boneless skinless thighs for the breasts, adjusting the cook time as needed.

Garlic-Butter Orzo Chicken Casserole

1 C uncooked orzo
1 C chicken broth
2 T butter, melted
4 cloves garlic, finely chopped
½ tsp salt
¼ tsp black pepper
2 C halved cherry tomatoes

1 T olive oil
1 tsp Italian seasoning
¼ tsp salt
¼ tsp crushed red pepper flakes
4 boneless skinless chicken breasts (6 to 8 oz each)
1 C shredded mozzarella cheese (4 oz)
2 T thinly sliced fresh basil leaves

Heat oven to 350°F. Spray 13x9" (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish. Add broth, melted butter, garlic, ½ tsp salt, and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.

In large bowl, mix oil, Italian seasoning, ¼ tsp 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.

Remove foil and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

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