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Dilled Chicken-Orzo Casserole

Makes: 6 to 8 servings
Prep 30 mins Bake 350°F 35 mins
Dilled Chicken-Orzo Casserole
Ingredients
  • 8  ounces  dried orzo pasta
  • 1 2 - 2 1/4 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  teaspoon  finely shredded lemon peel
  • 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
  • 1/4  cup  pine nuts, toasted
  •  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 598,
  • Fat, total (g) 33,
  • chol. (mg) 178,
  • sat. fat (g) 11,
  • carb. (g) 37,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 42,
  • vit. A (IU) 777,
  • vit. C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 113,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1724,
  • Potassium (mg) 221,
  • calcium (mg) 20,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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