Rotisserie chickens are a boon to those of us who would like a home-cooked meal but don’t want to actually do all the cooking. I get it. I’ve roasted, poached and boiled my share of chickens over the years and I’m no longer always up to the job. To my mind rotisserie chickens are usually overcooked, but they are perfectly good cut up in a casserole like this one.
I think of this recipe as fast food for comfort-food lovers. Its creaminess reminds me of chicken pot pie, which I no longer make because it’s: a.) too time-consuming; and b.) way too fattening with the crust.
It’s chock full of carrots and peas and it’s got pasta. What’s not to love? The chicken combined with all the veggies makes this a healthy and filling meal. I added some fat-free half-and-half to make it creamy, in memory of the aforementioned chicken pot pie. You can leave it out if you’d like to shave off some WW Points, but then you’d be missing out on that comfort-food bliss.
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