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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy lemony dill chick'n (chicken) and orzo (Supperworks) Recipe

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This recipe for Creamy lemony dill chick'n (chicken) and orzo (Supperworks) is from The Gonsalves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c orzo (dry)
1 c feta cheese (crumbled)
3 tbsp dill weed
1 tsp lemon zest
2 tbsp water
1½ tbsp lemon juice
3 chick'n (or chicken) breasts (sliced or diced)
3 tbsp parmesan cheese (shaky or grated)
1½ cubes vegetable boullion
¼ tsp poultry seasoning
¼ tsp black pepper
2 tsp butter or margarine
Directions:
Directions:
Bring 2¼ c water to a boil and add in boullion, poultry seasoning, black pepper, and butter/margarine.
Meanwhile, brown chick'n (chicken) in a pan. This prevents it becoming soggy.

In a greased 9"x13" pan, pour in dry orzo, feta, dillweed, lemon zest, water, and lemon juice.
Lay chick'n (chicken) in the pan.
Pour in boullion mixture and stir lightly to combine.

Bake uncovered at 400ºF for 20-25min (orzo should be tender and the liquid creamy).
Sprinkle with parmesan cheese and let stand for 5min for the liquid to absorb before serving.
Personal Notes:
Personal Notes:
Suggested sides: peas, a crisp chardonnay

Note:
If making ahead to freeze for a quick meal, separate ingredients into 5 bags prior to freezing:
Bag 1: orzo
Bag 2: feta cheese, dill weed, lemon zest, water, lemon juice
Bag 3: chick'n (or chicken) breasts
Bag 4: parmesan cheese
Bag 5: vegetable boullion, poultry seasoning, black pepper, butter/margarine
Thaw and cook as usual

 

 

 

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