Easy Chicken Fajita Orzo Casserole by Tidal Tastes

Ingredients

• 450g (1 lb) orzo pasta
• 3 chicken breasts, boneless skinless
• 1 packet fajita seasoning
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 1 onion, diced
• 1 can (120g) diced green chilies
• 1 can (400g) diced tomatoes
• 950ml (4 cup) chicken broth
• 115g (4 oz) cream cheese
• 150g (1.5 cup) shredded cheddar or mexican-blend cheese
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 190°C (375°F).
2. In a large 9x13 inch baking dish, combine the dry orzo, fajita seasoning, minced garlic, diced bell peppers, diced onions, green chilies, diced tomatoes, and chicken broth.
3. Nestle the raw chicken breasts into the orzo mixture and season the tops of the chicken with salt and pepper.
4. Place the block of cream cheese on top of the mixture.
5. Cover the dish tightly with foil and bake for 35-40 minutes, or until the pasta is tender and the chicken is cooked through (internal temperature of 74°C/165°F).
6. Remove the chicken breasts to a cutting board, shred them using two forks, and return the shredded meat to the casserole dish.
7. Stir everything together until the cream cheese is fully incorporated into the sauce, then top with shredded cheese and bake uncovered for 3-5 minutes until melted.