I saw a recipe online for bell peppers stuffed with rice, ground chicken and an interesting blend of vegetables which sounded good, but I thought my family would like it better in casserole-form. I used chopped bell peppers along with chicken breast rather than ground chicken and substituted orzo for rice to make a very flavorful and satisfying meal. I used my favorite mixture of oregano and chili powder to give the dish a little kick and it was voted a winner by the family. I assembled the dish a day ahead of time and baked it for Sunday dinner. We had enough for everyone to have an extra serving for supper during the week. This dish would also freeze well.
Chicken, Spinach, Artichoke and Orzo Casserole
1 tsp. olive oil
1/2 cup red bell pepper, coarsely chopped
½ cup onion, coarsely chopped
1 tsp. minced garlic
1 tsp. dried oregano
½ tsp. chili powder
½ tsp. salt
¼ tsp. black pepper
15 oz. can of tomato sauce
10 oz. frozen chopped spinach, thawed and squeezed of excess water
15 oz. can artichoke hearts, drained and coarsely chopped
¼ cup sun-dried tomatoes in oil, drained and coarsely chopped
1 cup orzo cooked al dente according to package directions
½ chicken breast, cooked and shredded
6 oz. feta cheese, crumbled
Oiled 9×13 baking dish
In a large skillet, heat olive oil and cook bell pepper and onion until soft but not brown. Add minced garlic, oregano, chili powder, salt, and black pepper. Stir in tomato sauce, thawed spinach, artichoke hearts and sun-dried tomatoes. Add cooked orzo and shredded chicken breast. Spoon mixture into oiled 9×13 baking dish. Dish can be covered and refrigerated at this point and baked later.
Preheat oven to 350 degrees F. Place covered casserole in oven and bake for 30 minutes or until mixture begins to bubble. Remove cover and sprinkle with crumbled Feta cheese. Bake for 10 minutes more. Serve hot.
6-8 generous servings