Simple Fare, Fairly Simple

I have recently discovered orzo. How great is that stuff? This is the second casserole I've used it in and I just love it! And this dish turned out so yummy! And..it made a lot. It easily feeds 8 or so people but you can certainly cut it in half for a smaller crowd. It would be great for a potluck, too. After I got this casserole all made up, I put some in a smaller dish and put it in the freezer for later. Creamy and delicious is the name of the game here!



Creamy Chicken and Orzo



1 1-pound box Orzo pasta - cooked until al dente
3 cups diced cooked chicken
1 bell pepper - diced
1 small onion - diced
3 tablespoons butter
3 tablespoons flour
1  cup heavy cream
1 ½ cups shredded cheese
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 350 degrees.

Cook orzo until almost done.

In a large skillet, saute onion and bell pepper until soft.

Combine cooked orzo, diced chicken and cooked onion/bell pepper mixture in a large bowl. Set aside.

In a saucepan over medium heat, melt butter. Add flour and cook until smooth and bubbly. Gradually add cream. Cook, stirring constantly until thick. Stir in shredded cheese, salt and pepper. Pour over chicken mixture and stir well to combine.

Transfer to a greased 9x13 casserole dish. Bake for 30 – 45 minutes or until bubbly.

Here's what you need. I used a store-bought rotisserie 

chicken...my BFF in poultry recipes!

Saute the onion and bell pepper until soft.

Add the onion/pepper mixture to the chopped 

chicken and cooked orzo in a large bowl.

Melt the butter in a saucepan then stir in the flour.

Add the cream and cook until bubbly. Add salt and pepper.

Then add the cheese and stir until melted.

Pour the cheese sauce over the chicken mixture in the large bowl.

Stir until well mixed then pour into a greased 

casserole dish. Bake it up until....

..you get this!!! Oh, yum!!

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