Chicken and Orzo Casserole

 Chicken and Orzo Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

This dish is downright delicious.  Every time I make it, it gets better. And every day it’s in the fridge it gets even more delicious.  One of the easiest recipes I make here at Welcome Home but your guests will think you slaved for hours over the hot stove.  Not this one!  It a dump and bake recipe meaning it takes 10 minutes to throw together, it’s a one pan meal, and it’s even better the next day!  Here are the step-by-step instructions.

Chicken and Orzo Casserole

16 oz. box of orzo pasta

2-3 thin cut chicken breasts

2 cups chicken stock low salt or unsalted

1 cup heavy cream

1 teaspoon garlic powder

     1 cup Parmesan, grated or shredded

2 cups whole milk mozzarella, shredded

3 cups loosely packed baby spinach leaves roughly chopped 

1 pint cherry tomatoes 

1 tablespoon of fresh squeezed lemon

1 teaspoon Italian seasoning

1/2 teaspoon salt or more to taste

1 teaspoon freshly cracked pepper

NOTE:  You can use 2 cups of diced rotisserie chicken instead of making your own.

  

Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9x13 casserole dish.

If you are making your own chicken breast and not using a rotisserie chicken…You will need 3 thin cut chicken breast and 2 tablespoons olive oil for frying.

Season your thin sliced breast on both sides with salt and pepper.  Add oil to a large skillet and sauté breasts for 3-4 minutes per side over medium high heat until brown.  

  

 

 

 

 

 

 

 

 

 

 

 

 

Continue to saute until breasts are golden brown.

 Remove from skillet onto a plate and cut into bite sized pieces.

  

 

 

 

 

 

 

 

 

 

 

 Pour 2 cups chicken stock in a 9 x 13 casserole dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Follow with one cup of heavy cream.

 

 

 

 

 

 

 

 

 

 

 

 

Then add your uncooked Orzo. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next tear your baby spinach or do a rough chop and sprinkle on top of the orzo. 

 

 

Add the tomatoes, minced garlic, chicken and lemon juice.

  

 

 

 

 

 

 

 

 

 

 

 

Sprinkle half of both cheeses all over the top.

 

 

 

 

 

 

 

 

 

 

 

 

Stir everything until combined and then using your spoon flatten the top. Finish the casserole with the remaining cheeses.

 

 

 

 

 

 

 

 

 

 

 

Bake uncovered for 45-55 minutes or until the orzo is tender.  You might have to taste it around the 45 minute mark to see if it’s tender. 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove from oven and allow it to sit on your counter top for at least 10 minutes to allow the pan juices to be absorbed and set up. Otherwise your sauce will be too thin. 

  

Once it has rested for 10 minutes give it a good mix to blend it all together. I like to run a fork through it I don't disturb those little tomatoes that will burst in your mouth!  

 

 

 

 

 

 

 

 

 

 

 

 

Serve with a side salad and some crusty bread. 

 Give it a good mix using a large serving spoon. Serve hot and enjoy! 

Easy Shrimp Scampi

 

 

One of my favorite recipes to make for all occasions. It’s one of the easiest recipes and it takes less than half an hour to make. I make it for company or for a week night dinner. Perfect for a fast weeknight dinner yet so elegant you can really impress your guests. Just imagine tender garlic shrimp nestled in a bowl of seasoned pasta with a touch of lemon.  I freeze it and so I can defrost it and have it on the table in minutes.  I like to serve it with a fresh salad and garlic bread for dipping in that incredible garlic sauce.

Easy Shrimp Scampi

 

1 pound spaghetti

3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

4  cloves garlic, finely minced garlic

Pinch of red pepper flakes

1 1/2 pounds extra-large shrimp, peeled and de-veined 1/4 cup dry white wine

½ cup low sodium chicken stock

Pinch red pepper flakes (optional)

¼ cup chopped parsley

Salt and pepper to taste

Fresh lemons for squeezing

 

Cook pasta as directed.  Make sure you salt the water. 

Pat the shrimp dry with paper towels. Melt half the butter and half olive oil in a large skillet over medium-high heat.

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

Add shrimp in a single layer and cook about 1-2 minutes on each side.  Do Not Overcook shrimp.  Cook just until pink and starting to curl. Remove from heat and place on plate so they stop cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lower the heat to medium and add the remaining oil and butter. Add the minced garlic and red pepper flakes (if using) and cook for only about 30 seconds stirring constantly until fragrant. Do not allow the garlic to brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in your wine or just chicken stock and cook until liquid is reduced by half. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Add your cooked pasta to the skillet along with the shrimp. Toss in garlic butter sauce until well coated. 

  

 

 

 

 

 

 

 

 

 

 

Remove from heat and stir in parsley.  Squeeze a lemon over dish to b

Mini Crabcakes with Remoulade Sauce

 Mini Crabcakes with Remoulade Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A delicious appetizer or even for dinner when served with a baked potato and salad.  You will love these. Outrageously delicious! 

Mini Crabcakes with Remoulade Sauce

2 slices white bread, crusts removed
2 teaspoons milk
1 tablespoon Hellman's mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon baking powder
1 teaspoon OLD BAY Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound FRESH lump crab meat

I make my own breadcrumbs by adding bread to food processor and pulsing until fine crumbs. Then moisten the crumbs in the milk.

Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and the crab meat mixing very lightly so as not to break up to much of the crab. Using a small scoop or your hands form the mixture into small balls and lay on parchment paper on a baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate crab bites for 30 minutes which will help them hold their shape while cooking. You can choose to broil or fry.

 

 

 

 

 

 

 

 

 

 

 

If baking or broiling: Make sure you drop a couple of ice cubes onto the baking tray between the crab bites before you bake in a 375-degree oven for 10-12 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

To deep fry as shown in my photo: Fill your deep skillet with peanut oil or vegetable oil and deep fry your bites in batches until golden and crispy on the outside...about 5 minutes or less. Then remove with a slotted spoon and drain on paper towels. You can also use a deep fryer with a basket to make these.

 

 

 

 

 

 

 

 

 

 

 

 

Remoulade For Crab Cakes

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 teaspoon sweet pickle relish

1 tablespoon Old Bay Seasoning 

1 teaspoon Worcestershire Sauce 

1 tablespoon chives, minced

1-2 teaspoons horseradish

1 garlic clove, minced

2 tablespoons lemon juice 

 

In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.