Menu Enter a recipe name, ingredient, keyword...

Dilled Chicken Orzo Casserole

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 oz dried orzo pasta
  • 1 (2lb) purchased roasted chicken
  • 2 TB butter
  • 2 TB all-purpose flour
  • 1 (14oz) can chicken broth
  • 2 TB capers, drained
  • 2 TB snipped fresh dill
  • 1 TB dijon-style mustard
  • 1 tsp finely shredded lemon peel
  • 1 TB lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 or 2 large red sweet pepper, cut into bite-size strips
  • 1/2 of a small red onion, thiny sliced
  • fresh dill

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350. Cook pasta according to pkg directions; drain. Meanwhile, remove chicken from bones, discarding skin and bones. Using two forks, coarsely shred chicken.
2. In a medium saucepan, melt butter over medium heat. Stir in flour. Gradually stir in broth. Cook and stir until mixture is thickened and bubbly. Stir in capers, the 2 TB dill, mustard, lemon peel, lemon juice, salt, and pepper.
3. In a large bowl, combine cooked pasta, chicken, dill mixture, sweet peppers, and onion. Transfer mixture to an ungreased 3-QT baking dish.
4. Bake, covered, about 35 minutes or until heated through. Sprinkle with additional fresh dill.

You'll also love

Review this recipe

Sausage Minestrone Soup with Orzo Broccoli and Lemon Orzo Soup