Mediterranean Orzo and Chicken Casserole
This Mediterranean Orzo and Chicken Casserole is an insanely delicious high protein casserole recipe that comes together in under an hour.
Ingredients
- 1/2 cup sundried tomatoes in oil chopped, + 2 tbsp of the sundried tomato oil
- 1/2 cup cherry tomatoes sliced
- 1 cup marinated artichokes
- 1 lemon juiced
- 1 small shallot finely diced
- 4 cloves garlic minced
- 8 oz block feta cheese
- salt and pepper to taste
- 1 cup orzo pasta
- 1 1/2 cups cooked shredded chicken
- 1/2 cup Kalamata olives sliced
- fresh mint to garnish
- fresh basil to garnish
- green onion to garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In an 8x12” baking dish, toss the sundried tomatoes, oil, cherry tomatoes, artichokes, lemon juice, shallot, and garlic cloves together. Add a small pinch of salt and pepper and toss.
- Place the feta block into the center of the pan. Bake for 20 minutes.
- While baking, cook the orzo about 2 minutes short according to package directions. Reserve about ½ cup of the pasta water.
- Take the feta mixture out of the oven and stir to form a sauce. Pour the orzo, ½ cup of pasta water, and chicken into the baking dish. Toss until completely combined. Cover and bake for another 10 minutes or until the orzo is completely cooked through.
- Garnish with olives, fresh herbs, and enjoy!
Nutrition
Calories: 337kcal | Carbohydrates: 28g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 788mg | Potassium: 381mg | Fiber: 3g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 30mg | Calcium: 224mg | Iron: 2mg