Description
A creamy orzo dish with rotisserie chicken, fresh spinach, and sun-dried tomatoes, all cooked in one pan for easy cleanup and delightful flavors.
Ingredients
- 16 oz dry orzo
- 2 cups chicken stock (unsalted)
- 2 cups heavy cream
- 4 cups loosely packed baby spinach leaves, torn (or 8oz frozen box spinach, thawed and drained)
- 0.5 oz container fresh basil leaves (stems removed)
- 1-8 oz jar sun-dried tomatoes (oil drained)
- 2 cups rotisserie chicken (diced)
- 5 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2/3 cup parmesan, grated or shredded (plus extra for topping)
Instructions
- Preheat your oven to 350 degrees.
- Spray a 9×13 casserole dish with non-stick spray.
- Add all the ingredients into the prepared baking dish: dry orzo, chicken stock, heavy cream, spinach, basil, chicken, garlic, and sun-dried tomatoes.
- Sprinkle in Italian seasoning, salt, and pepper.
- Mix everything together until evenly distributed and the spinach and basil meld with the liquid.
- Arrange the mixture in a flat layer for even cooking.
- Sprinkle extra parmesan on top if desired.
- Bake uncovered for about 35 minutes or until the orzo is tender.
- Let the dish rest for 10 minutes before mixing.
- Serve hot and enjoy with family and friends.
Notes
For best results, ensure the ratio of liquids to solids is correct and feel free to customize with leftover vegetables.
