Chicken and Orzo Bake

Name: Chicken and Orzo Bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Southern,American
Ingredients: 1 cup orzo pasta; 1 pound chicken tenders, or boneless chicken breasts; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 4 green onions, thinly sliced; 2 cloves garlic, chopped; 3 tablespoons all-purpose flour; 1/2 cup chicken broth; 1 cup milk; 1/2 cup freshly grated Parmesan cheese; 2 ounces pimientos, diced (half of a 4-ounce jar); 1 cup peas, cooked from frozen; Salt, to taste; Freshly ground black pepper, to taste; 1 cup fresh breadcrumbs; 1/2 teaspoon sweet paprika; 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes; 1 dash salt; 1 dash freshly ground black pepper; 2 tablespoons unsalted butter, melted

A savory chicken and orzo casserole features Parmesan, garlic, peas, and a crisp breadcrumb topping.

⭐ 3.8 (19 reviews) Prep: 25 minCook: 25 minTotal: 50 minYields: 6 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

Southern American

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Instructions

Preheat oven to 350 F.
Cook orzo according to package directions; drain and rinse.
Season and cut chicken into bite-size pieces.
In a large skillet, heat olive oil and butter over medium heat. Brown chicken, then remove and set aside.
In the same skillet, melt 3 tablespoons butter. Cook onion and garlic for 1 minute.
Stir in flour, then gradually add chicken broth and milk, cooking until thickened.
Mix in Parmesan cheese, pimiento, and peas. Season with salt and pepper.
Combine browned chicken and cooked orzo with the sauce.
Transfer mixture to a lightly greased 11x7-inch baking dish.
Combine topping ingredients and sprinkle over the casserole.
Bake for 20 to 25 minutes, until bubbly.

Nutritional Info (per serving)

Calories: 558 kcal

Carbohydrate: 50 g

Cholesterol: 71 mg

Fiber: 4 g

Protein: 25 g

Saturated Fat: 11 g

Sodium: 1188 mg

Sugar: 6 g

Fat: 29 g

Unsaturated Fat: 0 g