Sunday, October 16, 2011

Dilled Chicken Orzo Casserole

8  ounces  dried orzo pasta
1  2- to 2-1/4-pound  purchased roasted chicken (I used 2 lbs of chicken thighs and cooked them before baking)
2  tablespoons  butter
2  tablespoons  all-purpose flour
1  14-ounce can  chicken broth
2  tablespoons  capers, drained
2  tablespoons  snipped fresh dill
1  tablespoon  Dijon-style mustard
1  teaspoon  finely shredded lemon peel
1  tablespoon  lemon juice
1/2  teaspoon  salt
1/4  teaspoon  ground black pepper
2  cups  baby pattypan squash, halved, or 1 medium yellow summer squash, halved lengthwise and sliced (1-1/4 cups) ( I used 3 cups frozen pepper because that's what I had and wanted to use up instead of the squash and the medium red sweet pepper)
1  medium  red sweet pepper, cut into bite-size strips (1 cup)




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. Makes 6 to 8 servings.
 

Recipe from Better Homes and Gardens 
 
 

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