This recipe comes to us from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley.
Alyssa says in the book, “This modern take on the classic chicken, broccoli, and rice casserole combines quick-cooking orzo pasta, flavor-packed sun-dried tomatoes, chicken, broccoli florets, and garlic-herb Boursin cheese for a delicious meal that only takes 15 minutes of active prep time.”
Mediterranean-Inspired Boursin Chicken and Orzo Casserole with Broccoli
Ingredients
- 4 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 cup sun-dried tomatoes in oil, drained with 1/4 cup oil reserved
- 6 cloves garlic, peeled and crushed
- 2 cups uncooked orzo pasta
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1" chunks
- 12 oz fresh broccoli florets
- 2 (5.2-ounce) packages Boursin Garlic & Fine Herbs cheese
- 1 cup grated Parmesan cheese about 2 1/2 ounces
Instructions
- Preheat oven to 425Β°F.Β
- In a 9" Γ 13" casserole dish, combine broth, spices, sun-dried tomatoes and oil, garlic, and orzo. Add chicken and broccoli, taking care to make sure that the orzo remains submerged under the seasoned broth.Β
- Place both packages of Boursin cheese on top of orzo mixture, one on each side of the casserole, and gently push down. Cover with aluminum foil and bake on center rack 45 minutes.Β
- Remove foil and stir until well mixed. Top with Parmesan and bake uncovered 15 minutes. Serve.Β
Nutrition
Excerpted from The “I Don’t Want to Cook” Book: Dinners Done in One Pot by Alyssa Brantley. Copyright Β© 2024 by SIMON & SCHUSTER, LLC. Photographs by Emily Weeks. Used by permission of the publisher. All rights reserved.
This article contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
**********
For more recipes, entertaining ideas, and decor inspiration, follow us on Pinterest!
