Even though (in the Midwest) our temperatures have soared today to a high of 95 degrees with a heat index in the 100’s, I still see that fall is right around the corner.
I’m not sure if it’s the angle that the sun is sitting in the sky (in these last few days of August) or that here and there an occasional tree displays a random smattering of red and gold on a few of their otherwise pristine green summertime leaves.
Ah, fall…my absolute favorite time of year for so, so many reasons!!
I simply adore all the pumpkins, the fall foliage, the corn stalks, the scarecrows, the cooler weather, Sunday football (my time to sit on the couch and snooze, while not feeling the least bit guilty)!
I love the fall bonfires, the cozy sweaters, and sweatshirts… (you get the gist) and last, but certainly not least, the longer cooked, hearty and delicious comfort foods that permeate the kitchen and house with all their aromas of love, and good comfort eats!
You know, like stews, soups and/or casseroles…casseroles just like this one…
Serve this casserole alongside a garden fresh salad and some nice, fresh (or frozen) green beans and you have a meal that will warm your heart…no matter what the thermometer says 😉
CHICKEN, MUSHROOM AND ORZO CASSEROLE {PRINT THIS RECIPE}
Serves 6-8 Prep time: 15 minutes Bake time: 15 minutes
14 ounces orzo pasta
1 1/2 teaspoons olive oil
2 large chicken breasts (I used organic), cut into 1″ pieces *Note – partially frozen chicken is easier to cut than fully thawed, raw chicken breasts.
1 large onion (I used Vidalia), roughly chopped
1 large green bell pepper, roughly chopped and seeded
2 cloves garlic, minced
8 ounces mushrooms (I used baby Bella), stemmed and sliced
1 package dry onion soup mix
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
1/2 cup Parmesan cheese
-Preheat oven to 350 degrees
-Cook the orzo pasta according to the package directions, drain and keep warm.
-In a large skillet over medium-high heat, saute the chicken breast in the olive oil until almost completely cooked.
-Reduce the heat to medium and add the onion, green pepper, garlic, salt, and pepper into the skillet with the chicken and cook for approximately 4-5 minutes, stirring occasionally.
-Stir the mushrooms and Worcestershire sauce into the skillet and allow to cook for 2-3 more minutes.
-Meanwhile, add the onion soup mix and the beef broth into the cooked orzo pasta and stir well to completely combine.
-Add the chicken and mushroom mixture into the orzo pasta and stir well to completely combine all the ingredients.
-Prepare a 2-quart casserole dish by spraying with nonstick cooking spray and carefully add the chicken orzo mixture into the casserole dish.
-Evenly sprinkle the top of the casserole dish with the Parmesan cheese.
*Note – At this point, you can refrigerate the casserole until you’re ready to bake it. This is perfect if you like to prepare it in advance. Just be aware that if you do this, when you’re ready to cook the casserole, the cooking time in the oven will be longer in the oven than the 15 minutes I have listed here.
-Bake in a preheated oven for 15 minutes or until the Parmesan cheese is nicely golden brown.
Dinner is served plus it’s healthy AND delicious for you and your family! What more can you ask for?
Kudos Kitchen By Renee ~ Where food and art collide on a regular basis!
Until we eat again,
