Mustard Chicken And Orzo Casserole With Dill And Capers Recipes

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CHEESY CHICKEN & BROCCOLI ORZO



Cheesy Chicken & Broccoli Orzo image

Broccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1-1/4 cups uncooked orzo pasta
2 packages (10 ounces each) frozen broccoli with cheese sauce
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions., In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.

Nutrition Facts : Calories 359 calories, Fat 9g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 655mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ZESTY CHICKEN ORZO CASSEROLE



Zesty Chicken Orzo Casserole image

Zesty seasoned chicken pieces are simmered in a chunky tomato sauce with chile peppers and orzo and topped with shredded Cheddar cheese for a quick and flavorful dinner.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 40m

Yield 6

Number Of Ingredients 5

1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chile peppers, undrained
1 cup dried orzo
1 (22 ounce) package Tyson® Grilled & Ready® Frozen Southwestern Chicken Breast Strips, thawed and cut into bite-size pieces
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready® Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish.
  • Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 30.7 g, Cholesterol 85.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 3.4 g, Sodium 920.8 mg, Sugar 1.7 g

CHICKEN, LEMON, AND DILL WITH ORZO



Chicken, Lemon, and Dill with Orzo image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CHICKEN, LEMON AND DILL WITH ORZO



Chicken, Lemon and Dill With Orzo image

From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.

Provided by lecole54

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups low sodium chicken broth
1 tablespoon unsalted butter (to grease the baking dish)
1 1/4 tablespoons unsalted butter
1/4 teaspoon ground pepper
1 lb chicken tenderloins, cut into 1-inch pieces
1 lb orzo pasta
2 cups feta, crumbed (4 ounces)
1/4 cup fresh dill, coarsely chopped
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice
1 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees.
  • In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
  • In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
  • Pour broth mixture over orzo and stir once to incorporate.
  • Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE



Chicken Breasts with Mustard-Caper Sauce image

Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.

Provided by kyle martin

Categories     Chicken

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 boneless skinless chicken breast halves (about2 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup drained capers
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon honey

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Season chicken on both sides with salt and pepper.
  • Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
  • Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
  • Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
  • Pour sauce over chicken.
  • Serve immediately with couscous, if desired.

Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

  • Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
  • While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
  • Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

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.

MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS



Mustard Chicken and Orzo Casserole with Dill and Capers image

Categories     Chicken     Herb     Mustard     Pasta     Poultry     Broil     Casserole/Gratin     Fall     Winter     Dill     Capers     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

3 cups chicken broth
1 3/4 lb skinless boneless chicken breast halves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons coarse-grain mustard
3 tablespoons drained bottled capers, rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/4 to 1/2 cup chopped fresh dill
1/4 cup sour cream
6 celery ribs, cut diagonally into 1/4-inch-thick slices
1 cup orzo (rice-shaped pasta)
Special Equipment
a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)

Steps:

  • Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
  • Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
  • Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
  • Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
  • Preheat oven to 350°F.
  • Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
  • Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
  • Preheat broiler.
  • Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

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