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Dilled Chicken-Orzo Casserole

4.0 by 12 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins 350°F

Dilled Chicken-Orzo Casserole



  1. Preheat oven to 350 degrees F. Cook pasta according to package 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 thickened and bubbly. Stir in capers, the 2 tablespoons dill, mustard, lemon peel, lemon juice, salt, and pepper.
  3. In a large bowl, combine cooked pasta, shredded chicken, dill mixture, squash, sweet pepper, and onion. Transfer mixture to an ungreased 3-quart baking dish.
  4. Bake, covered, about 35 minutes or until heated through. Sprinkle with pine nuts and garnish with additional fresh dill. Makes 6 to 8 servings.

Nutrition Facts (Dilled Chicken-Orzo Casserole)

    Per serving:
  • 598 kcal cal.,
  • 33 g fat
  • (11 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 178 mg chol.,
  • 1724 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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