Ingredients

• 2 tablespoons extra virgin olive oil
• ▢ 1 pound boneless, skinless chicken breasts or small thighs
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon paprika
• ▢ 1/4-1/2 teaspoon crushed red pepper flakes
• ▢ kosher salt and black pepper
• ▢ 2 tablespoons butter
• ▢ 1 medium shallot, chopped
• ▢ 2 cloves garlic, minced or grated
• ▢ 1 cup dry orzo pasta
• ▢ 1/3 cup dry white ▢ wine, such as Pinot Grigio or Sauvignon Blanc
• ▢ 1 cup heavy cream
• ▢ 2 teaspoons Dijon mustard
• ▢ 1/3 cup grated parmesan cheese
• ▢ 2 cups fresh baby spinach
• ▢ 1/2 cup oil packed sun-dried tomatoes, oil drained
• ▢ juice of 1 lemon
• ▢ fresh rosemary, for serving (optional)

Instructions

• 1. Preheat the oven to 400 degrees F.
• 2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
• 3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
• 4. Serve the chicken topped with lemon juice and rosemary, if desired.
• 5. You can also omit the step of oven baking and just keep on the stove at a low simmer.

INGREDIENTS

• 4 cups cooked chicken, cut into bite size pieces
• 8 ounces cream cheese, softened
• 1 cup sour cream plus more for serving
• ½ cup heavy whipping cream
• 1 tablespoon chicken base (paste type bullion)
• 2T taco seasoning
• ¼ teaspoon kosher salt
• 8 ounces colby jack cheese, shredded
• 4 cups crushed Nacho Cheese Doritos
• Fresh Cilantro, optional garnish
• Salsa for serving
• 3 tablespoons taco seasoning

INSTRUCTIONS

1. Preheat oven to 375°.
2. Add cream cheese, sour cream, heavy cream, chicken base, taco seasoning and salt to a bowl and mix with a wooden spoon or electric mixer until smooth.
3. Stir in the chopped chicken.
4. Spread half of the crushed Doritos over the bottom of a 9 x 13 inch baking dish.
5. Top with half of cheese.
6. Drop spoonfuls of chicken mixture over the cheese and spread evenly.
7. Sprinkle remaining cheese over the chicken mixture and top with remaining Doritos.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and continue to bake 10- 15 minutes or until heated through.
10. Remove from oven.
11. Garnish with cilantro and serve with sour cream and salsa.

NOTES

More Topping ideas: Guacamole, Pico de Gallo, sliced green onions, sliced black olives. 

Cream Soup: The filling can be made with a can of cream of chicken soup in place of the heavy cream, sour cream and chicken base. 

Cheese: Monterey Jack, cheddar or pepper jack are great options.

Storage: Store leftover casserole in a covered container in the refrigerator up to 3 days. 

Reheat: Place casserole in an oven safe dish covered with aluminum foil and bake at 350° for 12- 15 minutes or until heated through or heat in a non stick skillet over medium heat, stirring until heated through.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breast, cut in half horizontally
• 1 1/2 teaspoons Lemon Pepper Seasoning
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2/3 cup chicken broth
• 2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup slivered sun-dried tomatoes
• 2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 4 cups baby spinach

Instructions

1. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper.
2. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
3. Add onion to skillet and cook for about 3 minutes to soften.
4. Add garlic and cook 1 more minute.
5. Add chicken broth and scrape up any browned bits from the bottom of the skillet.
6. Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
7. Add sun-dried tomatoes, Italian seasoning, and garlic powder. Stir in spinach. Cook and stir until spinach is wilted. Season to taste with salt and pepper.