How to Make Baked Orzo Pasta

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Ingredients
1 pound chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cups cherry tomatoes
4 garlic cloves thinly sliced
spray oil
3 cups chicken stock
7 ounces cream cheese
2 cups orzo pasta
1 lemon zest and juice
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1/2 cup white wine

After the first part of the baking:
3 handfuls baby spinach
1 cup mozzarella
1/2 cup Parmesan cheese
fresh parsley or basil for garnish

Instructions
Preheat your oven at 200 degrees Celsius (390 degrees Fahrenheit).
Cut up the chicken breast in bite sized cubes (about 3/4 inch).
Season the chicken with the salt, pepper, and garlic powder. Set it aside while you prep everything else.
Wash and chop half of the tomatoes in half. Keep the other half whole for a difference in texture.
Thinly slice the garlic cloves.
In a large liquid measuring cup, mix the stock and the cream cheese with the lemon juice and zest, onion powder, basil, thyme, oregano, and white wine.
Spray the baking dish with some oil. You don't need much.
Add the orzo pasta, in the baking dish along with the tomatoes, chicken pieces, and stock mixture.
Mix everything well, especially in the corners of the baking dish.
Cover with aluminum foil tightly and bake at 200 degrees Celsius (390 degrees Fahrenheit), covered, for 20 minutes.
While your casserole bakes, wash your spinach leaves and grate your cheese.
Uncover the pan and toss well very well, adding in the spinach leaves and 3/4 of your grated cheese. If using pre-cooked and shredded chicken, now's the time to add it in. Mix everything very well.
Add the last 1/4 of the grated cheese on top of the casserole and return to the oven, uncovered.
Bake for another 5-10 minutes, until the cheese on top melts and forms a toasty layer.
Sprinkle on some fresh chopped parsley or basil and serve hot! Top with additional Parmesan cheese, if desired.


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