Zesty Chicken Orzo Casserole Recipes

GREEK LEMON CHICKEN AND ORZO CASSEROLE

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.

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

SPICY CHICKEN AND ORZO SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

ONE POT CHICKEN AND MUSHROOM ORZO

Steps:

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.

GREEK CHICKEN ORZO CASSEROLE

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.

ZESTY CHICKEN CASSEROLE

Steps:

• Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.

ZESTY CHICKEN WITH ORZO (FOR FREEZER MENUS)

Steps:

• Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
• Remove the bags from the freezer and defrost when you are ready to prepare the meal.
• Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
• Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
• Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.

ZESTY CHICKEN ORZO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready® Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish.
• Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.