Easiest Way to Make Yummy Hot Orzo Casserole

Hot Orzo Casserole. This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and. Cook orzo according to package directions. Wine Suggestions Except for the sauce and tomato, all of the ingredients in this casserole add weight and richness to the overall texture of the dish.

Allow to cool slightly before cutting and serving. Disclosure: This is not a sponsored post. The words one pot casserole make most of us very happy. You can have Hot Orzo Casserole using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Hot Orzo Casserole

You need 1 can of Campbell's cream of mushroom soup with roasted garlic.
Prepare 2 cup of Alfredo sauce jarred.
You need 1 lb of Orzo.
Prepare 1 of 10 ounce package frozen spinach, thawed.
It's 1 can of Artichoke hearts, quartered.
Prepare 2 cup of Mozzarella cheese, shredded.
Prepare 1 of Garlic salt, pepper, onion powder, crushed red pepper, parsley flakes.
You need 1 lb of Chicken, cooked.

This recipe turns convenient, frozen meatballs into a creamy and cheesy dish complete with vegetables. Meanwhile, scoop half orzo into baking dish. Except for the sauce and tomato, all of the ingredients in this casserole add weight and richness to. My first encounters with casseroles were from a box, where you added hamburger meat or canned tuna to a mix of dried noodles, cooking liquid, and some mysterious seasoning packet.

Hot Orzo Casserole step by step

Cook orzo according to package..
Defrost spinach in microwave for 3-5 minutes..
Drain artichoke hearts. Mix with spinach in bottom of 13x9 baking pan. Season to taste..
Drain orzo. Add to spinach mixture..
Add in sauce and chicken. Mix well. Top with cheese..
Wrap baking dish with foil. Bake at 375 for 30 minutes. Unwrap and broil until cheese is brown. Serve immediately..

Place pot back on heat and let it get very hot. The Orzo-vegetable Casserole recipe out of our category Vegetable! For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Gently mix the salmon and asparagus pieces into the orzo mixture. Put into a small casserole dish and top with a little freshly grated Parmesan cheese (optional).