One Pan Spinach and Artichoke Orzo Bake
This spinach and artichoke orzo bake is a simple one pan dinner packed with creamy, cheesy comfort everyone will love.
Servings: 6
Calories: 406kcal
Ingredients
- 12 oz Gluten Free Orzo or traditional if no gluten allergy
- 1 8 oz Springer Mountain Farms Oven Roasted Chicken Strips
- 1 pint Cherry tomatoes
- 1 ½ cup spinach
- 1 8-10 oz Package of Spinach Artichoke Dip room temperature
- 3 cups Chicken Broth
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Parmesan cheese optional
Instructions
- Start by preheating the oven to 375°F.
- Then, in a 9 x 13 baking tray, add orzo, cooked chicken, tomatoes, and spinach.
- Next, In the middle of the dish, add the spinach artichoke dip.
- Once that’s done, sprinkle your dry seasonings over everything: Italian seasoning, salt, pepper.
- Now, cover all the ingredients with your chicken broth, and drizzle with a little olive oil.
- Sprinkle with Parmesan cheese (optional), then place in the oven for 25-30 minutes until the pasta is al dente.
- Carefully remove the dish from the oven, mix it well while focusing on pressing into the tomatoes. Stir one more time and enjoy!
Video
Notes
Tips:
- A few extra cups of cheese on top will be the perfect for those picky eaters who need a little motivation.
- Always thaw the spinach before using it. To thaw the spinach quickly, place the package into a bowl of warm water.
- To drain the spinach, use a cheesecloth and squeeze out the water. If you don’t have a cheesecloth, use a paper towel.
Nutrition
Calories: 406kcal | Carbohydrates: 50g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1199mg | Potassium: 534mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1151IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 2mg
