This creamy chicken casserole recipe pops with lemon and savory Parmesan cheese. It's also loaded with vitamin C-packed broccoli. Using whole-wheat orzo ups the fiber content in this healthful and comforting dinner.
Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
2 cups chopped broccoli
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 large cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups reduced-fat milk
2 teaspoons lemon zest
5 teaspoons lemon juice
½ cup grated parmesan cheese
3 cups shredded cooked chicken (about 12 ounces)
1 ½ cups cooked whole-wheat orzo
½ cup whole-wheat panko breadcrumbs
Directions:
Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and starting to brown, about 3 minutes. Add broccoli and 1/4 teaspoon each salt and pepper; cook, stirring, until mostly softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Transfer the mixture to a bowl.
Add 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk, whisking constantly until the sauce thickens, about 2 minutes. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon each salt and pepper. Stir in Parmesan until melted. Add chicken, orzo and the broccoli mixture; stir until well coated. Transfer to the prepared baking dish.
Combine panko, lemon zest and the remaining 1 tablespoon oil in a small bowl. Sprinkle evenly over the casserole. Bake until browned and bubbling, 15 to 20 minutes.
