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!
1/2lb cut up Rotisserie Chicken (no skin)
2 cups dry Orzo Pasta
12oz Evaporated Milk
Grated Cheese (I used mozzarella)
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.