I love this dish because it is easy to put together like a casserole but isn’t heavy. It is light enough to eat in the summer (lemons always make me think of summer) but also is a refreshing dish to make in the middle of winter.
4 c. chicken broth
3/4 c. water
1 tbsp. butter
1 1/4 tsp. salt
1/4 tsp. pepper
1 lb. orzo (not cooked)
1 lb. chicken tenderloins (not cooked), cut into one-inch cubes
1/4 c. chopped fresh dill
2 c. crumbled feta cheese
2 tsp. finely grated lemon zest, plus 1 Tbsp. fresh lemon juice
1 c. shredded Parmesan cheese
Preheat oven to 400.
In a saucepan, bring broth, 3/4 cup water, butter, salt and pepper to a boil.
Meanwhile, combine chicken (yes, not cooked), orzo (yes, not cooked), feta, dill, lemon zest and juice in a 3-quart baking dish. Once broth mixture has boiled, pour over orzo/chicken and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, about 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.
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