Creamy Garlic Mushroom Orzo Bakes
on Jun 30, 2024
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These Creamy Garlic Mushroom Orzo Bakes are such a great meal prep option! These bowls are loaded with orzo, mushrooms, spinach, chicken, and a creamy sauce. They are so good and it’s so nice to have one of your meals prepped and ready for 5 days! And packed with almost 43 grams of protein per bowl, you will be full and satisfied until your next meal!
Nutritional Information / Macros
Makes 5 servings
Serving Size: 1 bowl
417 CAL
42.9p / 26.6c / 13.9f (2.8 fiber)
Search the food database in either app for, Stay Fit Mom Creamy Garlic Mushroom Orzo Bakes.
Ingredients
- Orzo
- Chicken broth
- Boneless, skinless chicken breast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Red pepper flakes
- Butter
- Olive oil
- Garlic cloves
- Sliced mushrooms
- Spinach
- 1/3 less fat cream cheese
- Fat free milk
- Freshly grated parmigiano reggiano
- For garnish: lemon & fresh basil
REHEATING INSTRUCTIONS
Your Creamy Garlic Mushroom Orzo Bakes can reheated at any time! Just pop them in the microwave for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
If needed, you can freeze these Creamy Garlic Mushroom Orzo Bakes. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
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MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
More SFM Meal Prep Recipes
- Breakfast Enchilada Bowls
- Chicken Pesto Bakes
- Bang Bang Chicken Bakes
- Mexican Street Corn Casseroles
- Tuscan Chicken Bakes
You can find many more by typing Meal Prep in the search bar at the top of this page!
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Creamy Garlic Mushroom Orzo Bakes
Equipment
Ingredients
- 15 tablespoons orzo, uncooked (5.25oz)
- 1.25 cups chicken broth
- 25 ounces boneless, skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1-2 cloves garlic, minced
- 8 oz. sliced mushrooms
- 2 handfuls spinach, chopped (75g)
- 4 ounces 1/3 less fat cream cheese
- 1/4 cup fat free milk
- 28 g freshly grated parmigiano reggiano
- 1 lemon, optional, for garnish
- fresh basil, optional, for garnish
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- To each bowl, add 3 tablespoons of orzo and 1/4 cup of chicken broth.
- Dice up the chicken and season with the salt, pepper, garlic powder, onion powder, and red pepper flakes. Place 5 ounces of chicken in each bowl.
- In a saucepan over medium-high heat begin heating the butter and olive oil. Add the garlic and mushrooms. Sauté 8-10 minutes, until the mushrooms are soft.
- Add the cream cheese and milk. Stir gently to melt and combine.
- Add the spinach and cook until slightly wilted. Stir in the parmesan cheese. Evenly distribute amongst the 5 bowls, right on top of the chicken.
- Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- Top with some fresh basil and lemon juice.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Creamy Garlic Mushroom Orzo Bakes to log in your food diary.
- Add extra veggies to get in some extra micronutrients!
- Freeze a few if you won’t eat them in time. Store in the freezer up to 30 days.
We loved this, but it was dry and could use a lot more spinach. Also the orzo was soggy and overcooked. I’ll adjust the cooking time to help with the orzo, and triple the spinach per bowl next time I make it.
Could one make these with cubes of beef?
I just made these and can’t wait to eat them all week