Best Mustard Chicken And Orzo Casserole With Dill And Capers Recipes

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

Ingredients

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.

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

Ingredients

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.