This recipe is a great alternative to a typical chicken rice casserole - and the options of swapping different kinds of cheeses, herbs and meats are endless. How about subbing shrimp in for the chicken? Garlic instead of dill? Swiss cheese instead of the feta crumbles and parmesan? White wine for the lemon juice? I can't wait to try some other alternatives.
Chicken, Lemon and Dill with Orzo
modified from PBS Everyday Food
4 cups low-sodium chicken broth1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken breasts, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
4 T. dried dill weed
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan
Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, 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.