Chicken and Orzo Bake
A tasty chicken and orzo casserole recipe made with Parmesan cheese, garlic, peas, and a breadcrumb topping.
- Serves: 6 persons
- 1cup orzo pasta
- 1pound chicken tenders (or boneless chicken breasts)
- 1tablespoon olive oil
- 3tablespoons butter
- 4green onions (thinly sliced)
- 2cloves garlic (chopped)
- 3tablespoons flour
- ½cup chicken broth
- 1cup milk
- ½cup parmesan cheese (fresh grated)
- 1jar/2 ounces pimiento (diced)
- 1cup peas (cooked from frozen)
- Salt to taste
- Black pepper to taste
- For the Topping:
- 1cup breadcrumbs (fresh)
- ½teaspoon paprika (sweet)
- 1tablespoon parsley (fresh, chopped or 1 teaspoon dried parsley flakes)
- 1dash salt
- 1dash black pepper
- 2tablespoons butter (melted)
Step 1Gather the ingredients. Preheat oven to 350 F.
Step 2Cook pasta following package directions. Drain pasta and rinse.
Step 3Sprinkle chicken with salt and pepper. Cut into bite-size pieces.
Step 4Add olive oil and butter to a large skillet over medium heat. When the oil is hot, cook the chicken, stirring, until browned. Remove chicken to a plate and set aside.
Step 5Melt 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.
Step 6Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture.
Step 7Spoon the mixture into a lightly greased 11 x 7-inch baking dish.
Step 8Combine topping ingredients and sprinkle over the top of the casserole.
Step 9Bake for 20 to 25 minutes, until bubbly.
Step 10Serve and enjoy!