Fruit Cake
– 2 cups cooked, shredded chicken – 1 cup uncooked orzo – 1 small onion, diced – 2 garlic cloves, minced – 1 cup chopped spinach or kale – 1½ cups chicken broth – ½ cup heavy cream – 1 cup shredded mozzarella – ½ cup grated Parmesan – Salt & pepper to taste – 1 tbsp olive oil
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish or oven-safe skillet with nonstick spray or olive oil.
In a skillet, heat olive oil. Sauté onion for 2–3 minutes, then add garlic and spinach. Cook until wilted and fragrant.
In a large bowl, combine chicken, sautéed vegetables, orzo, chicken broth, cream, mozzarella, and seasonings. Mix well.
Pour the mixture into the baking dish. Top with grated Parmesan and extra mozzarella for a golden, cheesy crust.
Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until the top is bubbly and lightly golden.
Allow the dish to rest for 5–10 minutes before serving. The sauce will thicken, and the flavors will come together beautifully.
Serve warm with a green salad or garlic bread. This Chicken Orzo Bake is sure to become a regular on your dinner rotation!
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