Chicken Spinach And Orzo Casserole Food

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, SPINACH, AND ORZO CASSEROLE

Steps:

• 1. Boil chicken breasts, reserve broth. Chop chicken or shred, whichever you prefer. I tend to just chop.
• 2. Cook orzo according to package directions using the chicken broth.
• 3. Saute mushrooms until tender.
• 4. Mix chicken, orzo, spinach (thawed and drained), mushrooms, soup, mayo, lemon juice, and pepper.
• 5. Spoon into a greased 9 x13 pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

QUICK GREEK SPINACH AND CHICKEN ORZO

Steps:

• Bring a large pot (needs to be quite large because you will need to have room to mix once you add the bulky spinach) of water to boil with the bouillon cubes. Add orzo and cook according to directions on box (approximately 10 minutes). Drain and return to pot.
• Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
• NOTE: If you want to use only the white meat chicken in this dish (which is what I have to do for my family) and your chickens are small, you may want to purchase two rotisserie chickens to guarantee that you'll have enough meat. Reserve the dark meat for another use. Serve warm, at room temp, or cold.

SPINACH ORZO

Steps:

• Melt butter in 3 quart saucepan over medium heat. Cook garlic, onion and carrot in butter about 2 minutes, stirring occasionally until carrot and onion are tender.
• Stir in broth, orzo and spinach.
• Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed.
• Stir in salt, pepper, Parmesan cheese and basil before serving.

CHICKEN THIGHS AND ORZO

Steps:

• In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
• Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
• Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
• Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
• If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
• Stir in pancetta, olives and basil & heat through.
• To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.