Ingredients

• 1 cup orzo pasta
• 1.5 cups chicken broth
• 0.5 cups spinach artichoke dip , or more to taste
• 2 garlics cloves , minced
• 1 pinch crushed red pepper flakes
• 1 pound boneless skinless chicken , cubed
• 0.25 teaspoons salt , or to taste
• 0.5 teaspoons talian seasoning
• 2 tablespoons panko bread crumbs
• 0.33 cups shredded mozzarella cheese
• 2 teaspoons seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 12x8-inch casserole dish with cooking spray.
2. 2 Add orzo into the casserole dish. Pour in chicken broth. Add spinach artichoke dip, minced garlic, and crushed red pepper flakes; stir to combine.
3. 3 Season chicken with salt and Italian seasoning. Add chicken to the casserole dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until orzo is tender with a bite, and chicken is no longer pink at the center, about 45 minutes. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
5. 5 Remove casserole from the oven, uncover, and sprinkle evenly with panko, mozzarella cheese, and bagel seasoning.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until topping is golden, about 5 minutes. Serve immediately.

Nutrition per serving