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Combining the hot cooked orzo with the cheese mixture helps it melt in this chicken and vegetable casserole recipe.

 

Servings: Serves 6.

Total: 60 mins

Rated:

 

 

Ingredients

8 oz. dried orzo

1-1/2 cups 1-inch pieces fresh green beans (6 oz.)

1 whole roasted deli chicken

2 5.2-oz. containers semisoft cheese with garlic and herbs

1/2 cup milk

1-1/2 cups shredded carrots

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

 

Directions

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish or 3-quart oval casserole; set aside.

2. Cook orzo according to package directions, adding green beans during last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces; set aside.

3. 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.

4. Bake, covered, 30 to 40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley. Serves 6.

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