Mexican Chicken Orzo Bake

This riff on arroz con pollo uses rice-shaped orzo pasta and easy boneless skinless chicken thighs for a flavorful dinner that’s sure to please kids and adults alike.MORE+LESS-

1/2

lb uncooked orzo or rosamarina pasta (1 1/3 cups)

1/2

cup Progresso™ chicken broth (from 32-oz carton)

1

medium red bell pepper, diced

1

jalapeño chile, seeded and finely chopped

1

can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

2

tablespoons vegetable oil

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

package (20 oz) boneless skinless chicken thighs (about 6 thighs)

3/4

cup crumbled queso fresco cheese (purchase later if freezing orzo bake for a later date)

2

tablespoons chopped fresh cilantro leaves (purchase later if freezing orzo bake for a later date)

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• 1

  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

• 2

  In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add pasta; reduce heat to simmering. Cook 4 minutes; drain. Return to saucepan; stir in broth and chili powder. Set aside.

• 3

  Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, bell pepper, jalapeño chile and salt; cook 6 to 7 minutes or until vegetables are soft and beginning to brown on edges. Add tomatoes; cook 1 to 2 minutes or until mixture thickens. Stir into saucepan with pasta mixture; pour into baking dish.

• 4

  In medium bowl, mix vegetable oil and taco seasoning mix; add chicken thighs, and toss to coat. Place chicken on top of pasta mixture in dish; cover tightly with foil. Bake 35 to 40 minutes or until chicken reaches 165°F when instant-read thermometer is inserted into center of thigh, OR freeze and bake later as directed in step 5. Let stand 5 minutes. Top with queso fresco and cilantro.

• 5

  If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) glass baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread pasta mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 375°F. Bake, covered, 55 minutes to 1 hour 10 minutes or until hot and bubbly on edges (165°F in center). Let stand 5 minutes before serving. Top with queso fresco and cilantro.

Expert Tips

• Snip the fresh cilantro leaves with scissors directly over the finished dish for a quick garnish.
• Need a little more heat? Opt for a hotter chile, such as a serrano.

Nutrition Facts

Serving Size: 1 Serving

Calories

440

Calories from Fat

150

% Daily Value

Total Fat

17g

26%

Saturated Fat

6g

32%

Trans Fat

0g

Cholesterol

110mg

37%

Sodium

1100mg

46%

Potassium

330mg

9%

Total Carbohydrate

43g

14%

Dietary Fiber

4g

16%

Sugars

5g

Protein

29g

Vitamin A

35%

35%

Vitamin C

25%

25%

Calcium

10%

10%

Iron

15%

15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.