Monday, July 11, 2011

Monday’s Bread Bowl: Chicken Orzo Bake

An easy peasy casserole

Chunky white chicken, spinach, and melted cheese combine for a rich and satisfying meal. Baked bits of pasta becomes infused with a mix of tasty additions. Here’s our recipe:

What you will need:

1 wooden spoon
1 medium-sized saucepan
4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
Non-stick cooking spray
1/4 teaspoon ground pepper
1 cup spinach, chopped
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1 (9x 13) inch casserole dish
1 cup, grated cabernet-soaked cheese, or your favorite cheese to top
1 cup, seasoned bread crumbs (optional)

Cooking and Directions:

Preheat oven at 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. Spray casserole dish with non-stick cooking spray. Pour orzo into baking dish. Put spinach and feta over orzo and then scatter chicken pieces over spinach and feta. Pour piping hot broth mixture over orzo and stir once to incorporate. Place in oven and bake for 45 minutes until orzo is tender and the bake has a dense and creamy consistency. Finally, sprinkle grated cabernet-soaked cheese on top and let stand to melt before serving.(If desired, add breadcrumbs over cheese topping as it melts.)

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