Directions
- 1Refill the can of cream of chicken soup with water and mix.
- 2Add about half of the zesty Italian salad dressing mix to the soup mixture.
- 3Add half of the 16 ounces of orzo pasta to the mixture.
- 4Pour the chicken soup mixture over the orzo.
- 5Add about half a jar of chopped sun-dried tomatoes.
- 6Add a 12 oz bag of frozen spinach.
- 7If the mixture looks thick, add about a quarter can more of water.
- 8Drizzle in a little bit of oil from the sun-dried tomatoes.
- 9Lay four thin-sliced chicken breasts over the top of the orzo mixture.
- 10Sprinkle the rest of the dressing mix over the chicken.
- 11Cover the dish.
- 12Bake in an oven preheated to 375 degrees Fahrenheit for 20 minutes covered.
- 13Uncover and cook for another 15 to 20 minutes, or until the chicken is done.
- 14Remove the chicken onto a separate plate.
- 15Melt in a block of Boursin cheese (garlic and fine herb flavor).
- 16Add a pinch of salt to taste.
Ingredients
- 1 can cream of chicken soup
- 1.25 can water
- 1 packet zesty Italian salad dressing mix
- 8 ounces orzo pasta
- 0.5 jar sun-dried tomatoes, julienne cut and chopped
- 12 ounces frozen spinach
- oil from sun-dried tomatoes
- 4 thin sliced chicken breasts
- 1 block Boursin cheese, garlic and fine herb
- 1 pinch salt
Equipment
ovenseparate plate
Tips
- If you don't like sun-dried tomatoes, leave them out.
- If using chicken thighs instead of breasts, adjust cooking time.
- A pinch of salt might be needed at the end.
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