Queso Smothered Chicken & Orzo

January 28, 2013

524

A restraunt quality, zesty chicken & mexican rice dish that will have your family begging for seconds!

1 (40 oz.) bottle of Kraft Sweet & Spicy Chipotle BBQ Sauce
1 (12 oz.) bag of Jack Daniels Mesquite Ez-Marinader
3 lbs. boneless chicken breasts - slightly pounded to even thickness
4 Tbsp. olive oil
2 (16 oz. each) boxes dry orzo pasta
4 (14.5 oz. each) cans chickrn broth
1 (6 oz.) can tomato paste
1 (1.25 oz.) mild taco seasoning packet
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. "Soul Food" seasoning
2 lb. block Velvetta cheese - cubed
2 (10 oz. each) cans Rotel - mild (undrained)

In a gallon Ziplock bag, mix marinades. Add chicken & place in refrigerator to marinade overnight. Preheat oven to 350º. Grease 2 9x13 baking dishes. Place 1/2 of the chicken breasts in each pan. Top each with a few spoonfuls of the marinade. Discard the remaining marinade. Cover with each pan with foil, place both in oven & bake 35 minutes. Meanwhile, in a large, deep skillet over medium heat, warm oil. Add orzo & cook, stirring constantly, until lightly browned. Stir in all 4 spices, taco seasoning, tomato paste, & chicken broth. Bring to a boil. Reduce heat to low, cover & simmer for 15 - 20 minutes, stirring occasionally. Fluff with a fork when done. In a large microwavable bowl, combine chunked Velvetta with both undrained cans of Rotel. Cover & heat on high for 45 second intervals until cheese is completely melted. Serve chicken breast on a bed of the seasoned orzo, topped with queso cheese sauce. Mexi-corn makes an excellent side dish.

Nutritions

Calories
859

Sodium
2973mg
123% DV

Fat
54g
83% DV

Protein
66g
132% DV

Carbs
21g
7% DV

Fiber
8g
32% DV