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VEG Creamy, Lemony, Dilly Chick’n & Orzo


Packed with flavour & made with plant-based chick’n!

30 Minutes Oven Calories


IF frozen, thaw in fridge. Heat oven to 400F/205C. Empty container(s) of condensed veg. stock into 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 orzo and feta into casserole; stir. Slice “chick’n” into strips. Place strips in casserole. Pour hot broth into casserole; stir. Bake, uncovered, approx. 30-35 min. (SPLIT, 20-25 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.


Vegetarian “chick’n breasts”, orzo pasta, feta cheese, parmesan cheese, condensed vegetable stock, fresh dill, butter, lemon juice, lemon zest, poultry seasoning, pepper

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 429
Total Fat 12g
Saturated Fat 6.5g
Cholesterol 33mg
Sodium 997mg
Total Carbohydrate 60g
Fiber 2g
Sugar 4g
Protein 20g
Weight 6 kg
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