Herbed Chicken and Orzo
- Servings: 6
- Course: Main Dish
Combining the hot cooked orzo with the cheese mixture helps it melt in this chicken and vegetable casserole recipe. Line your baking dish or casserole with Reynolds Wrap® Pan Lining Paper for simple serving and cleanup. Reynolds Wrap® Pan Lining Paper combines the best of aluminum foil and parchment paper. The parchment paper side is non-stick so the food scoops out easily. The aluminum foil side makes it easy to mold to any shape to the baking pan or oval casserole. Line the pan with the parchment side towards the food, and cook as you normally would. When you're finished baking or cooking, just toss the mess away.
- 8 ounces dried orzo
- 1 1/2 cups 1-inch pieces fresh green beans (6 oz.)
- 1 whole roasted deli chicken
- 2 502-ounce containers semisoft cheese with garlic and herbs
- 1/2 cup milk
- 1 1/2 cups shredded carrots
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Reynolds Wrap® Pan Lining Paper
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking dish or 3-quart oval casserole with Reynolds Wrap® Pan Lining Paper; set aside.
Cook orzo according to package directions, adding green beans during last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces; set aside.
In large bowl whisk together cheese and milk until combined. Add hot orzo mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
Bake, covered, 30 to 40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley. Serves 6.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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