Chicken and Orzo Bake
A tasty chicken and orzo casserole recipe made with Parmesan cheese, garlic, peas, and a breadcrumb topping.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients. Preheat oven to 350 F.Step 2
Cook pasta following package directions. Drain pasta and rinse.Step 3
Sprinkle chicken with salt and pepper. Cut into bite-size pieces.Step 4
Add 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 5
Melt 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 6
Add the Parmesan cheese, pimiento, and peas. Taste and add salt and pepper, as needed. Stir the chicken and drained pasta into the mixture.Step 7
Spoon the mixture into a lightly greased 11 x 7-inch baking dish.Step 8
Combine topping ingredients and sprinkle over the top of the casserole.Step 9
Bake for 20 to 25 minutes, until bubbly.Step 10
Serve and enjoy!