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Mediterranean Chicken Casserole

By: Campbell's Kitchen
Mediterranean Chicken Casserole
This image courtesy of campbellskitchen.com

This Mediterranean Chicken Casserole is made from one of the traditional Mediterranean pasta bake recipes. With chicken, orzo pasta, spinach and a blend of Italian cheeses, this dish is tasty and is a refreshing change from other chicken casseroles. The creamy white sauce starts with canned soup to make it easy on you, but with oregano and black pepper, it doesn't lack in flavor. This dish is super simple and takes less than an hour from start to finish, making it a good dinner to prepare during the week.

Serves4

Preparation Time20 min

Cooking Time30 min

Cooking Vessel Size2-quart baking dish

Ingredients

  • 1 can Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1/4 teaspoon ground black pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
  • 2 cups cubed cooked chicken
  • 2/3 cup orzo pasta, cooked and drained
  • 1/2 cup shredded Italian cheese blend

Instructions

  1. Preheat oven to 375 degrees F. Stir the soup, water, oregano, black pepper, spinach, chicken and pasta in a 2-quart shallow baking dish. Cover the baking dish.

  2. Bake for 30 minutes or until the chicken mixture is hot and bubbling. Sprinkle with the cheese.

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When I first saw the photo of this recipe in an email newsletter, I thought that it was another vegetarian lasagna, but was pleasantly surprised to see that orzo is used. Using the low fat soup and only a half a cup of cheese makes this casserole a lot healthier than most!

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