Chicken and Cheese Orzo Casserole

I had a girlfriend over for dinner last week and I had this whole great menu planned out, it was lovely. However, right before she came over I found out that she was allergic to shellfish! So, last minute I had to scrap my main dish (bacon wrapped shrimp, don’t worry itll be in a later post) and subbed this concoction in. I mean, who doesn’t love a casserole? Cheesy, warm and all those great comfort food flavors. Besides, I had to work with what I already had in my fridge plus a quick trip to the store for a chicken. It turned out great, so I decided to share. Hope y’all enjoy!

You’ll need:

1/2lb cut up Rotisserie Chicken (no skin)

2 cups dry Orzo Pasta

12oz Evaporated Milk

Flour

Garlic

Grated Cheese (I used mozzarella)

Spinach

4 cups Chicken Broth (or salted water if you’re in a pinch)

Preheat oven to 350 degrees.

Chop up the spinach and chicken and set aside. You could use chicken breasts but I was in a hurry so I grabbed a rotisserie chicken and just cut the meat off the bone.

I boiled the orzo in chicken broth and then let it soak. Orzo cooks like rice, 2 parts liquid to 1 part pasta.

Meanwhile, on another burner, sautee garlic in olive oil. About 2min, do not let garlic burn.

Add about 2 tablespoons of flour to the pan and stir.

Add 12oz can of evaporated milk to flour and garlic pan. The flour might get lumpy, so be sure to smooth out and try and mix it well.

Add chopped spinach and chicken to the pan.

Stir all together. It will probably start to all stick together like this.

Stir in orzo.

Place into casserole dish (spray with Pam first!). Cover with grated mozzarella cheese. Bake for about 2omin on 350 degrees or until cheese is bubbly.

It will come out of the oven piping hot and looking like this!

Place on a plate and sprinkle with a little extra mozzarella. Delish.

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Natalie Paramore

The places I go, the things I do and what I eat.

October 27, 2011

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6 Comments

  1. Reply

    Teri

    February 9, 2012

    Hi! I’m going to make this tonight. Is that evaporated milk versus condensed milk (usually sweet)? Love, Aunt Teri

    • Reply

      nparamore

      February 9, 2012

      After reviewing this recipe, I realized I definitely used evaporated milk and NOT condensed! I updated the recipe…

      Let me know how it turns out for you!!

      xoxo

      • Reply

        Teri

        February 10, 2012

        Great recipe–definite keeper. We added some diced jalapeños (jar) and used pepper jack. We love spicy so we garnished with Sriracha sauce. Yum! Love, Aunt Teri

  2. Reply

    Gamblta

    March 2, 2014

    This looks really good, but can you post specific measurements?

  3. Reply

    Shannon

    November 29, 2016

    Would like to make tonight but I have no idea how much orzo to use? 1 cup uncooked?

    • Reply

      Natalie Paramore

      December 1, 2016

      Hi shannon, use 2 cups dry orzo and 4 cups water or chicken broth.

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