01/31/2026
This week the LiveWell Center welcomed Carolyn Korotky, BSN, RN-BC, CIC, Regional Director, Infection Prevention & Control, at Monmouth Medical Center and Monmouth Medical Center Southern Campus, to the Demo kitchen to cook a simple dish and speak to our community members about infection control at the hospital and at home. Together we made One-Dish Tuscan Chicken Orzo. For more healthy and easy recipes check out Monmouth Medical Centers LiveWell Center.
Dump and Bake Tuscan Chicken Orzo
Servings: 5 Servings
Equipment
- 9x13 inch baking dish
Ingredients
- 2 cups dry orzo
- 4 cups low sodium chicken broth
- Juice and zest from 1 lemon
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes in oil, drained
- 2 cups baby spinach
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/2 cup half and half (optional)
- 3 cups rotisserie chicken shredded
- 2 tablespoons chopped basil
- 1 tablespoon chopped parsley
- 1 cup parmesan split in half
Instructions
1. Preheat your oven to 400°F. Spray a 9x13 casserole dish with cooking spray.
2. Add the dry orzo, chicken broth, garlic, sun-dried tomatoes, salt, pepper, lemon zest and juice, and ½ cup Parmesan directly into the 9x13 inch baking dish. Stir everything together until well combined.
3. Cover the dish tightly with foil and bake for 30 minutes.
4. After 30 minutes of cooking, remove the foil and stir in the shredded rotisserie chicken, baby spinach, basil, parsley and half and half. Stir until mixed evenly.
5. Sprinkle in the remaining ½ cup Parmesan over the top.
6. Bake uncovered for another 10–15 minutes, until the orzo is tender and the top is lightly golden and bubbly.
