Categories: Chicken
Ingredients
- 2 boneless skinless chicken breasts, cut into thin bite-sized pieces
- 2 Tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme leaves (or 1 tsp fresh thyme leaves)
- 1/2 cup dry white wine (or additional chicken broth)
- 5 cups low-sodium chicken broth
- 1 lb orzo pasta
- 4 oz cream cheese (1/2 package)
- 11/2 cups shredded Italian cheese blend
- 1 bunch asparagus, cut into 1" pieces
- 2 Tbsp seasoned breadcrumbs
- 2 Tbsp Parmesan cheese
Directions
- Preheat oven to 400 degrees, coat a 13″ × 9″ baking dish with cooking spray then set aside. Place a large skillet over medium-high heat then add the oil. When oil is hot, add chicken then cook for 3–4 minutes, stirring constantly.
- Add onion, garlic, salt, pepper and thyme then cook for an additional 5 minutes. Add wine and continue cooking until liquid is reduced by half. Transfer chicken and wine mixture into a large bowl then cover to keep warm.
- Return skillet to heat, which should be set to medium-high. Add chicken broth then let it come to a boil. Stir in orzo then return liquid to a boil. Reduce heat to medium-low then simmer orzo for 7 minutes—the orzo will not be cooked completely through at this point.
- Cut cream cheese into 1" cubes then add to orzo. Stir until melted and completely combined then remove skillet from heat and stir in Italian blend cheese. Combine orzo and chicken mixture then stir to integrate the ingredients.
- Fold asparagus into mixture then transfer into prepared baking dish. Sprinkle the top of casserole with breadcrumbs and Parmesan cheese. Bake 25–30 minutes until sides are bubbly and the top turns light golden brown. Let the casserole rest 5 minutes before serving and enjoy!