Tuscan Chicken Dump Bake
Packed with savory sun-dried tomatoes, tender chicken, and a creamy sauce, this dump-and-bake Tuscan chicken pasta is a quick and hassle-free dinner the whole family will love!
Servings - 8 servings
Ingredients
- 12 oz. box orzo pasta regular or gluten free
- 1 Tbsp Italian seasoning blend
- 3 oz. bag sun-dried tomatoes
- 3 large chicken breasts cut into 1/2-inch pieces
- 4 oz. fresh spinach
- 15 oz. can tomato sauce
- 2 cups chicken stock
- 1 tsp lemon juice
- 1/2 cup heavy cream added after cooking
- salt and pepper to taste
- grated Parmesan cheese garnish
Instructions
- Preheat the oven to 400 F.
- Add the orzo pasta to the base of a 9x13-inch baking dish and spread into an even layer. Sprinkle the Italian seasoning blend and sun-dried tomatoes onto the orzo. Then add the chicken pieces into the baking dish, spreading evenly in a single layer.
- Add the fresh spinach leaves over the top of the chicken, then pour the tomato sauce over the spinach. Add the lemon juice to the chicken stock and stir through, then pour over the spinach and sauce in the baking dish. Gently combine everything in the baking dish to remove any pockets of air.
- Cover tightly with foil and bake in the preheated oven for 25 minutes. Then remove from the oven, carefully remove the foil and stir the cooked spinach into the dish. Return to the oven for 15 more minutes, or until all the chicken is cooked through.
- Once cooked, drizzle the heavy cream over the top and gently combine with everything in the dish. Season with salt and pepper to taste. Serve with a grated Parmesan cheese garnish. Enjoy!