Dilled Chicken Orzo Casserole

By Beckysbaking

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

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.