CHICKEN ORZO CASSEROLE RECIPES
GREEK LEMON CHICKEN AND ORZO CASSEROLE RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 55 minutes
Cook Time 10 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
GREEK CHICKEN ORZO CASSEROLE RECIPE - BETTYCROCKER.COM
This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
- Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.
Nutrition Facts : Calories 440 , CarbohydrateContent 52 g, CholesterolContent 50 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 3 g, TransFatContent 0 g
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- Stir in 4 tablespoons of the parsley, and then sprinkle over a little more. Place a dish by the casserole, and then pull the chicken gently apart with a couple of forks, removing any bones and skin that come loose to the dish. I find it easiest to do this while the chicken’s still in the pot but, if you prefer, you can try and remove it to a carving board, though it’s likely to fall to pieces a bit as you do so. Stir the chicken and orzo again and ladle into bowls, sprinkling with parsley as you go. You may also want to offer Parmesan to sprinkle over: I prefer it without, but there is a strong pro-Parmesan contingent in my house.
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