Rotisserie Chicken Casserole

1 rotisserie chicken (about 3 1/2 cups cooked chicken meat)
1/2 cup uncooked orzo
1 Tbsp. olive oil
1 small onion, quartered lengthwise & sliced
1 garlic clove, minced
2 cups carrots, sliced
2 cups low-sodium chicken broth
1/2 to 1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup frozen peas
1/2 cup fat-free half-and-half
1/4 cup chopped Italian parsley
1/2 cup freshly grated Parmesan cheese

Removed chicken meat from carcass, chop into large bite-sized pieces & set aside.

In a large dry nonstick skillet over medium heat toast orzo until lightly browned, about 3 minutes, stirring occasionally. Remove orzo from skillet and add olive oil to pan.

Add onion, garlic and carrots and sauté until onion begins to soften. Add orzo back to pan along with chicken broth, salt and pepper. Cover, reduce heat to low and simmer until orzo is cooked, about 8 to 10 minutes.

Stir in cooked chicken, peas and half-and-half and heat until everything is hot. Sprinkle with chopped parsley and serve with grated Parmesan.

Serves 4 to 6
WW SmartPoints for 4 servings: 10
WW SmartPoints for 6 servings:   7