Creamy Pesto Chicken Orzo Bake

• 8 oz orzo pasta
• 2 cups cooked and shredded chicken
• 1 cup pesto sauce
• 1 ½ cups milk
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter
• ½ cup breadcrumbs
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions; drain and set aside.
3. 3 In a large bowl, mix cooked orzo, shredded chicken, pesto, milk, 1 cup mozzarella, Parmesan, garlic, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Dot the top with butter and sprinkle with breadcrumbs and remaining mozzarella.
6. 6 Bake for 30-35 minutes until bubbly and golden.
7. 7 Let stand for 5 minutes before serving, then garnish with fresh basil leaves.

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute spinach for some of the chicken for a veggie twist.

Substitutions

• Use rotisserie chicken for quick prep.
• Substitute Greek yogurt for part of the milk for a tangier taste.

Pairings

• Steamed broccoli
• Light vinaigrette salad

Nutrition

Tips

• For a richer flavor, use homemade pesto.
• Make ahead by assembling and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a heartier meal.

FAQ