Dilled Chicken-Orzo Casserole

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12 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
30 mins
Bake:
35 mins 350°F
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Dilled Chicken-Orzo Casserole

Ingredients
8
ounces dried orzo pasta
1
2 pound purchased roasted chicken
2
tablespoons butter
2
tablespoons all-purpose flour
1
14 ounce can chicken broth
2
tablespoons capers, drained
2
tablespoons snipped fresh dill
1
tablespoon Dijon-style mustard
1
tablespoon lemon juice
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
cups baby pattypan squash, halved, or 1 medium yellow summer squash, halved lengthwise and sliced (1-1/4 cups)
1
medium red sweet pepper, cut into bite-size strips (1 cup)
1/2
of a small red onion, thinly sliced
 
Fresh dill

Directions

  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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