Ingredients
Protein
- 3 cups cooked shredded chicken (such as rotisserie chicken)
Pasta & Grains
- 1 ½ cups orzo pasta
Liquids & Broth
- 3 cups low-sodium chicken stock
Cheese
- 5.3 ounces Boursin cheese
Produce
- 1 ½ cups cherry tomatoes
- 2 cups baby spinach
Seasonings
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking when your dish is assembled.
- Prepare baking dish: Lightly coat a 9×13-inch ceramic baking dish with cooking spray to prevent sticking and to make cleanup easier.
- Combine main ingredients: In the prepared dish, add the shredded chicken, orzo pasta, chicken stock, kosher salt, and black pepper. Stir gently until all ingredients are evenly mixed.
- Add Boursin cheese and tomatoes: Nestle the Boursin cheese into the center of the dish without stirring it in. Evenly sprinkle the cherry tomatoes over the top, keeping the layer intact for baking.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes, allowing the orzo to absorb the liquid and the flavors to meld.
- Add spinach and finish baking: Remove the foil and add the baby spinach. Stir thoroughly to combine all ingredients. Return to the oven and bake uncovered for an additional 5 to 10 minutes until the orzo is fully cooked and the spinach is wilted.
Notes
- If you don’t have rotisserie chicken, pre-cooked or leftover chicken works equally well.
- For a vegetarian version, substitute chicken with cooked chickpeas or mushrooms, and use vegetable broth instead of chicken stock.
- Using a ceramic baking dish ensures even heat distribution for perfect orzo texture.
- Do not stir the dish before baking to allow the cheese to melt in the center and the tomatoes to roast on top.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
