Ingredients
Chicken and Pasta
- 3 cups cooked shredded chicken (such as from a rotisserie chicken)
- 1 ½ cups orzo pasta
- 3 cups low-sodium chicken stock
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Other Ingredients
- 5.3 ounces Boursin cheese
- 1 ½ cups cherry tomatoes
- 2 cups baby spinach
- Cooking spray, for greasing the dish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the dish.
- Prepare the baking dish: Lightly coat a 9×13 inch ceramic baking dish with cooking spray to prevent sticking.
- Combine main ingredients: In the baking dish, add the shredded chicken, orzo pasta, chicken stock, kosher salt, and freshly ground black pepper. Stir these gently until everything is evenly mixed.
- Add cheese and tomatoes: Place the Boursin cheese in the center of the mixture without stirring it in. Evenly sprinkle the cherry tomatoes over the top of the dish.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Add spinach and finish baking: Remove foil, add the baby spinach, and stir everything together until well combined. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes until the orzo is fully cooked and tender.
Notes
- Using pre-cooked or rotisserie chicken saves time and adds flavor.
- You can substitute low-sodium chicken stock with vegetable stock for a lighter option.
- Ensure the baking dish is well covered with foil to prevent the orzo from drying out during baking.
- Feel free to add extra herbs like basil or oregano to enhance flavor.
- This recipe can be prepared ahead of time by assembling and refrigerating before baking.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
