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Ingredients
| pasta (orzo): 8 oz |
| chicken breasts: 2.25 lbs |
| unsalted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| chicken broth: 14 oz |
| capers (drained): 2 Tbl |
| fresh dill weed (sprigs): 2 Tbl |
| Dijon mustard: 1 Tbl |
| lemons (cut into sections): 1 cup |
| lemon juice: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| summer squash (sliced): 2 cups |
| red sweet peppers: 1 whole pepper |
| onions - red: 1/2 onion |
| dried pine nuts: 1/4 cup |
Dilled Chicken-Orzo Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
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.