Subj : BH&G 2639
To   : All
From : Dave Drum
Date : Fri May 07 2021 20:35:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dilled Chicken-Orzo Casserole
 Categories: Poultry, Herbs, Citrus, Pasta, Squash
      Yield: 7 Servings
 
      8 oz Dried orzo pasta
      2 lb Purchased roasted chicken
      2 tb Butter
      2 tb All-purpose flour
     14 oz Can chicken broth
      2 tb Capers; drained
      2 tb Snipped fresh dill
      1 tb Dijon-style mustard
      1 ts Fine shredded lemon peel
      1 tb Lemon juice
    1/2 ts Salt
    1/4 ts Ground black pepper
      2 c  Baby pattypan squash;
           - halved
           +=OR=+
      1 md Yellow summer squash; halved
           - lengthwise, sliced
      1 md Red bell pepper; in
           - bite-size strips
    1/2 sm Red onion; thin sliced
    1/4 c  Pine nuts, toasted
           Fresh dill
 
  Set oven @ 350ºF/175ºC.
  
  Cook pasta according to package directions; drain.
  Meanwhile, remove chicken from bones, discarding skin and
  bones. Using two forks, coarsely shred chicken.
  
  In a medium saucepan, melt butter over medium heat. Stir
  in flour. Gradually stir in broth. Cook and stir until
  thickened and bubbly. Stir in capers, the 2 tablespoons
  dill, mustard, lemon peel, lemon juice, salt, and pepper.
  
  In a large bowl, combine cooked pasta, shredded chicken,
  dill mixture, squash, sweet pepper, and onion. Transfer
  mixture to an ungreased 3 quart baking dish.
  
  Bake, covered, about 35 minutes or until heated through.
  Sprinkle with pine nuts and garnish with additional fresh
  dill.
  
  Makes 6 to 8 servings.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I just flew back from Japan and feel disoriented.

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