• 8   ounces 
    dried orzo
  • 1 1/2  cups 
    1-inch pieces fresh green beans (6 oz.)
  • 1   
    whole roasted deli chicken
  • 2  5.2 ounce container 
    semisoft cheese with garlic and herbs
  • 1/2  cup 
  • 1 1/2  cups 
    shredded carrots
  • 2   tablespoons 
    snipped fresh Italian (flat-leaf) parsley
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish or 3-quart oval casserole; set aside.
Cook orzo according to package directions, adding green beans during last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces; set aside.
In large bowl whisk together cheese and milk until combined. Add hot orzo mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
Bake, covered, 30 to 40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley. Serves 6.
Nutrition information
Per Serving: cal. (kcal) 566, Fat, total (g) 32, chol. (mg) 147, sat. fat (g) 16, carb. (g) 37, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 31, vit. A (IU) 4810.43, vit. C (mg) 7.68, Thiamin (mg) 0.39, Riboflavin (mg) 0.24, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 108.86, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 685, Potassium (mg) 267, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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