Introduction:
I love orzo! This recipe caught my eye because it had veggies right in it. Saves me some cooking!
Ingredients:
1 cup orzo pasta
1 tablespoon butter
1 1/4 cup chick broth, divided
1 cup water
1/4 cup milk
1/2 cup sharp cheddar cheese
1 cup frozen broccoli florets, thawed and finely chopped
1 tsp salt
1/2 tsp pepper
1/2 tablespoon flour
Instructions:
1. In a medium sauce pan, melt butter over medium heat. Add orzo and stir until some of the pasta is brown.
2. Sprinkle 1/2 tsp salt and 1/4 tsp pepper in. Pour in 1 cup broth. Stir until liquid is absorbed.
3. Pour in water in 1/2 cup intervals, stirring until water is absorbed and pasta becomes tender.
4. In a separate pan over low heat, add 1/4 cup broth, milk, and cheddar cheese. Stir until cheese is melted. Spoon 1/4 cup of the cheese mixture into a small bowl and stir in flower until dissolved. Pour thickener into the pot of melted cheese.
5. Once the orzo is tender, add in chopped broccoli and melted cheese sauce.
6. Adjust seasoning if needed and add more broth to get desired consistency.
Comments:
I used fresh broccoli instead of frozen and put it into the pot a bit earlier so that it cooked while the rice was cooking. It turned out fine.
Our Home Rating? 4/5 bites
Source: Pinterest via http://www.petitfoodie.com/cheddar-and-broccoli-orzo/
Filed under: Dinner, Weekday Meals | Tags: broccoli, chicken, quick and easy
Introduction:
This is one of our favorite weeknight meals. It’s great for leftover chicken or turkey, but we’ve also been known to quickly pan fry some chicken specifically for use in the meal.
Ingredients:
1 1/2 cups minute rice
3 cups broccoli spears, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (10 oz) Campbell’s Condensed Cream of Broccoli Soup
1 3/4 cups hot water
1/2 tsp dried thyme
1/2 cup shredded cheddar cheese
3 tbsps fine dry bread crumbs
1 tbsp butter or margarine, melted
Instructions:
1. Sprinke rice in the bottom of a greased 2-quart shallow baking dish. Arrange broccoli and chicken on top.
2. In a small bowl, mix soup, water and thyme; pour evenly over the broccoli and chicken. Sprinkle with cheese.
3. Mix bread crumbs and melted butter; sprinkle over cheese. Bake at 425 degrees F for 15 minutes or until the rice is tender.
Options: If leftover chicken or turkey isn’t available, then you can saute 12 oz of boneless chicken breasts (cubed) in vegetable oil for about 5 minutes (or no longer pink) and continue on with the rest of the recipe.
Comments:
My household is a big fan of mushrooms, so I substitute the Broccoli Soup with Cream of Mushroom for a slightly different flavor. We also love the crumb topping, so I tend to increase that a bit as well. The key to the crumb topping is the large quantity of bread crumbs to relatively small amount of butter. Keep mixing and you’ll get a nice topping you can sprinkle with your fingers. If it seems too runny, just add more crumbs.
Our Home Rating? 4.5/5 bites
Source: Campbell’s Kitchen
Bytes to Bites 