French Onion Chicken Orzo (Risoni) Bake

Ingredients

• 500 g chicken mince
• 1.5 cup risoni (orzo)
• 1.5 cup beef stock
• 300 ml thickened cream
• 1 packet French onion soup mix (Packet size and ingredient details not specified.)
• 0.5 onion (Thinly sliced; optional.)
• 2 cup spinach (Chopped; stir through at the end.)
• 1 cup tasty cheese (Grated; use 1–2 cups as topping.)
• 2 cup tasty cheese (Grated; use 1–2 cups as topping.)
• 0.25 cup beef stock (Optional extra if the risoni is undercooked or the dish looks dry; source suggests 1/4–1/2 cup.)
• 0.5 cup beef stock (Optional extra if the risoni is undercooked or the dish looks dry; source suggests 1/4–1/2 cup.)

Steps

1. 1

   Preheat the oven to 180°C fan-forced. Use a 24 × 33 cm baking dish.

2. 2

   Put the French onion soup mix into the beef stock and stir well until the mix dissolves.

3. 3

   Add the risoni, stock mixture, thinly sliced onion if using, and thickened cream to the baking dish. Mix well.

4. 4

   Add the chicken mince. Break it up thoroughly and mix it through the other ingredients.

5. 5

   Cover the dish very tightly with foil and bake for 40–55 minutes, checking from 40 minutes. It is ready when the risoni is tender and cooked through.

6. 6

   Remove the dish from the oven and uncover it. Stir the chopped spinach through.

7. 7

   Scatter the grated tasty cheese over the top, then return the dish to the oven for about 10 minutes, until the cheese is golden and melted.

8. 8

   If the risoni is not cooked through or the dish looks dry, add 1/4–1/2 cup extra beef stock. Cover again and return it to the oven until the risoni is cooked.

Notes

The source gives a cheese range of 1–2 cups and optional extra stock of 1/4–1/2 cup. The extra stock is only needed if the risoni is undercooked or the dish looks dry. The packet size and contents of the French onion soup mix are not specified.

Nutrition per serving

• dinner
• main
• one-pan
• baked
• family-friendly
• comfort food