Creamy Pesto Chicken Orzo Casserole (with Zucchini)
This creamy pesto chicken orzo bakes up with zucchini in one pot and makes 9 cups - enough to eat now and freeze in portions for easy dinners later.
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Ingredients
- 16 cups (4 quarts) water
- 2 cups (1 pound) dry orzo pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon + ½ teaspoon sea salt, divided
- ½ teaspoon freshly ground pepper
- 5 cups chopped zucchini and/or yellow squash (about 3 medium)
- 1 cup finely chopped red onion (from 1-9 oz)
- ¾ cup prepared basil pesto
- ½ cup heavy cream
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