Orzo Boursin Bake
This creamy baked orzo cooks the pasta and chicken together in one dish with Boursin garlic and herb cheese that melts into the broth and cherry tomatoes to create a rich, velvety sauce. It comes together with minimal prep and delivers big comfort food flavor with almost no cleanup.
Servings: 6
Calories: 372kcal
Equipment
- 9x13 baking dish
- aluminum foil
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup uncooked orzo
- 5.2 ounces Boursin garlic and herb cheese
- 1 ¾ cups chicken broth
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 baking dish.
- Add the orzo, chicken broth, cherry tomatoes, garlic, olive oil, Italian seasoning, salt, and pepper to the prepared baking dish. Stir everything together until combined. Nestle the Boursin cheese in the center of the dish.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Carefully remove the dish from the oven and take off the foil. Stir well so the Boursin melts fully into the broth and forms a creamy sauce. Fold in the shredded chicken and baby spinach and stir until the spinach begins to wilt.
- Sprinkle the shredded mozzarella and grated parmesan evenly over the top. Return the dish to the oven uncovered and bake for another 8 to 10 minutes, until the cheese is melted and bubbly and the orzo is tender.
- Let the dish rest for about 5 minutes before serving.
Nutrition
Serving: 1Serving | Calories: 372kcal | Carbohydrates: 22g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 776mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 1mg