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Creamy, Lemony, Dilly Chicken & Orzo


The name says it all. This casserole of diced chicken and orzo is gently-seasoned, filling, family-friendly, and downright delicious!

30 Minutes Oven Calories

IF frozen, thaw in fridge. Heat oven to 400F/205C. Empty container(s) of condensed chicken stock into a medium saucepan (2 for FULL/1 for SPLIT). Add 4 1/2 c. water (SPLIT add 2 1/4 c. water). Bring to a boil. Coat a 9×13” casserole with non-stick spray (SPLIT use an 8×8” casserole). Empty chicken, orzo, and feta into casserole; stir. Pour hot broth into casserole; stir. Bake, uncovered, 35-40 min. (SPLIT 25-30 min). Stir. Orzo will be tender, liquid will be creamy. Sprinkle with parmesan. Let stand 5 min. while liquid is absorbed. Suggested Sides: Peas, a crisp chardonnay.

Diced chicken, orzo pasta, feta cheese, parmesan cheese, condensed chicken stock, fresh dill, butter, lemon juice, lemon zest, poultry seasoning, pepper

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 490
Total Fat 12g
Saturated Fat 7g
Cholesterol 77mg
Sodium 997mg
Total Carbohydrate 58g
Fibre 2g
Sugar 4g
Protein 35g
Weight 6 kg
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