Chicken and Orzo Bake

Chicken and Orzo Bake
Chicken and Orzo Bake. Photo: Diana Rattray
Ratings (6)
  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
642 Calories
31g Fat
56g Carbs
35g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 642
% Daily Value*
Total Fat 31g 40%
Saturated Fat 13g 65%
Cholesterol 107mg 36%
Sodium 748mg 33%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 18%
Protein 35g
Calcium 324mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful casserole is perfect for a one-dish meal or potluck dinner.

Use frozen peas in this dish as directed or make it your way with your favorite vegetables. Peas and carrots will add extra color, or add steamed green beans or chopped broccoli to the casserole.

Ingredients

  • 1 cup orzo pasta
  • 1 pound chicken tenders (or boneless chicken breasts)
  • 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 parmesan cheese (fresh grated)
  • 1 jar/2 ounces pimiento (diced)
  • 1 cup peas (cooked from frozen)
  • salt to taste
  • black pepper to taste
  • For the Topping:
  • 1 cup bread crumbs (fresh)
  • 1/2 teaspoon paprika (sweet)
  • 1 tablespoon parsley (fresh, chopped or 1 teaspoon dried parsley flakes)
  • 1 dash salt
  • 1 dash black pepper
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Cook pasta following package directions. Drain pasta and rinse.

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

  3. 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.

  4. 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.

  5. Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture.

  6. Spoon the mixture into a lightly greased 11 x 7-inch baking dish.

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

  8. Bake at 350 degrees F for 20 to 25 minutes, until bubbly.

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