Saturday, January 25, 2014

Orzo Casserole

I made this and I forgot to photograph it. It's delicious. I used Field Roast Vegetarian Italian Sausage and I made it on a 9"X13" casserole pan.

1 C Orzo
1 pound of Chicken or Vegetarian Chicken (cut into pieces), a link Italian Saugage or Field Roast Vegetarian Italian Link Sausage ( cut into 1" pieces).
1 TBS olive oil
6 TBS butter, divided
4 green onions, chopped
2 cloves of garlic, chopped
3 TBS flour
1/2 C chicken stock or vegetarian chicken broth ( I use  Vegetarian Better than Bouillon no Chicken Base)
1 C milk
1/2 C fresh shaved parmesan cheese
1 small jar pimiento, drained
1 C cooked frozen peas

1 C bread crumbs, I used Italian Crumbs
1 TBS fresh parsley or 1 tsp dried flakes
pinch of salt
pinch of pepper
3 TBS butter, melted

Cook Orzo according to package directions. drain
Heat olive oil and butter in a skillet
Cook Chicken or sausage and transfer to a plate

Melt 3 TBS butter in the skillet and saute onion and garlic for 1 minute
Stir in flour until blended
Add broth and milk
Cook and stir until it thickens

Add parmesan , pimiento and peas
salt and pepper to taste
Add chicken or sausage and the Orzo. Mix well
Spoon mixture into a lightly greased 11"X7" baking dish

Combine topping ingredients and sprinkle over the casserole
Bake at 350 degrees for 20 - 25 minutes, until bubbly

Peace in the Kitchen!

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