Sunday, August 12, 2012

Leftover Spinach Dip = Chicken, Spinach, & Orzo Casserole

You had a great party last night. Fun was had by all, the food and drink were great, and today you're blearily (possibly hungover) looking into your refrigerator trying to determine what to make for dinner. Sitting in front of you is a bowl of leftover spinach dip. Sure, you could park yourself on the couch, grab a spoon, and catch up on your DVR, or you could take 20 minutes to throw this chicken, spinach and orzo casserole together.

 Ingredients:

1.5 c. spinach dip
1/2 c. cottage cheese
1/2 c. plain yogurt
1/2 c. grated Parmesan cheese
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. uncooked orzo
2 tsp. olive oil
1 lb. chicken breast, cut into 1-inch cubes
1 c. shredded Swiss cheese

 Directions:

1. Preheat oven to 400F  

2. In a large bowl, whisk together the first nine ingredients (spinach dip through black pepper).

3. Cook the pasta according to package directions, reducing the suggested cooking time by two minutes. (It will continue to cook in the oven.)  Drain and add to the dip mixture.

4. Heat the olive oil over medium high heat in a medium skillet. Add the chicken and cook until no longer pink (like the orzo, it will finish cooking in the oven.) Remove from skillet and add to dip-orzo mixture.

5. Mix thoroughly and place in 8x8 pan. Top with the shredded Swiss and bake at 400F for 20-30 minutes, or until slightly golden.  Let rest for 10 minutes, and serve.