Dump and Bake Tuscan Chicken Orzo
Directions
- 1Add 2 cups of dry orzo to a greased baking dish.
- 2Add in 3 1/2 cups of low sodium chicken broth and 1/2 cup of heavy cream.
- 3Add 1 pound of shredded rotisserie chicken.
- 4Season with pepper, salt, Italian seasoning, and garlic powder.
- 5Add 1 tablespoon of minced garlic and a jar of sun-dried tomatoes, including the oil.
- 6Cut the sun-dried tomatoes up.
- 7Add spinach (chopped or whole).
- 8Mix everything up and make sure the orzo is completely covered by the liquid.
- 9Bake at 425 degrees for 40 minutes.
- 10Stir everything after baking.
- 11Slowly fold in 1 cup of shredded parmesan cheese.
Ingredients
- 2 cups orzo
- 3.5 cups low sodium chicken broth
- 0.5 cup heavy cream
- 1 pound shredded rotisserie chicken
- 1 pinch pepper
- 1 pinch salt
- 1 pinch Italian seasoning
- 1 pinch garlic powder
- 1 tablespoon minced garlic
- 1 jar sun-dried tomatoes
- 1 handful spinach
- 1 cup shredded parmesan cheese
Equipment
baking dishmeasuring cupspoon
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