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Chicken and Orzo Bake

User Rating 4 Star Rating (5 Reviews)

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Chicken and Orzo Bake

Chicken and Orzo Bake

Photo: Diana Rattray
I used frozen peas in this dish, but mixed vegetables or peas and carrots can be substituted. It's a flavorful casserole, perfect for a one dish meal or potluck dinner.

Ingredients:

  • 1 cup orzo pasta
  • 1 pound chicken tenders or boneless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 green onions, thinly sliced
  • 2 cloves garlic, chopped
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 1/2 cup fresh grated Parmesan cheese
  • 1 small jar (2 ounces) chopped pimiento, diced
  • 1 cup cooked frozen peas
  • Salt and pepper, to taste
  • ***Topping***
  • 1 cup fresh bread crumbs
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
  • Dash salt
  • Dash pepper
  • 2 tablespoons butter, melted

Preparation:

Cook pasta following package directions. Drain pasta and rinse.

Wash chicken and pat dry; sprinkle with salt and pepper. Cut into bite-size pieces.

Add olive oil and butter to a large skillet over medium heat. When oil is hot, cook the chicken, stirring, until browned. Remove chicken to a plate and set aside. Melt 3 tablespoons of butter in the skillet. Cook onion and garlic for 1 minute. Stir in the flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened. Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture. Spoon the mixture into a lightly greased 11 x 7-inch baking dish.

Combine topping ingredients and sprinkle over the top of the casserole.

Bake at 350° for about 20 to 25 minutes, until bubbly.
Serves 4 to 6.

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Chicken and Dressing Casserole

 

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent, Member Minkey007

ljw0127 --- Try using some spices.. more garlic etc.. This was awesome, I as well gave it to my family for lunch the next day and of course it's good the next day if there's any left. I changed it however as my kids don't care for pimentos and I didn't have any peas so I used zuccinni instead. Also would use a bit more chicken broth. It's not difficult really to have chicken broth and to prep the peas. Just fry the chick a bit then boil in about 2 cups of water with the peas and Viola!! Chicken broth and pea tasting :) My daughter made this with me and it was super easy and a great recipe for kids to learn.

2 out of 2 people found this helpful.

See all 5 reviews

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