Dilled Chicken-Orzo Casserole
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Dilled Chicken-Orzo Casserole
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Directions
- 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.
- 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.
- 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.
- 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 ,
- 33 g fat
- (11 g sat. fat ,
- 2 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 178 mg chol. ,
- 1724 mg sodium ,
- 37 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 42 g pro.