Cook time: 40 minutes
2 cups orzo
3 ½ cups low sodium chicken broth
½ cup heavy cream
1 lb rotisserie chicken
¼ tsp salt
¼ tsp pepper
3 ½ cups low sodium chicken broth
½ cup heavy cream
1 lb rotisserie chicken
¼ tsp salt
¼ tsp pepper
1 tbsp Italian seasoning
8 oz sun dried tomatoes
2 cups fresh pinach
1 cup shredded parmesan
Preheat the oven to 425.
Wash and chop spinach.
To a greased 9x12 baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, spinach, and chopped sun dried tomatoes with oil from jar.
Mix and make sure the orzo is completely covered by the liquid.
Bake at 425 for 40 minutes.
When it's done, add in the parmesan cheese and stir.
8 oz sun dried tomatoes
2 cups fresh pinach
1 cup shredded parmesan
Preheat the oven to 425.
Wash and chop spinach.
To a greased 9x12 baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, spinach, and chopped sun dried tomatoes with oil from jar.
Mix and make sure the orzo is completely covered by the liquid.
Bake at 425 for 40 minutes.
When it's done, add in the parmesan cheese and stir.
Adapted from recipe by Brooke Stepp
