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AllFreeCasseroleRecipes.com

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Lemon Chicken Oreganata Casserole

By: Judy Hannemann for AllFreeCasseroleRecipes
Lemon Chicken Oreganata Casserole
This image courtesy of AllFreeCasseroleRecipes.com

What to do when there's an abundance of orzo in the house? Make Lemon Chicken Oreganata Casserole. This baked lemon chicken recipe is a refreshing chicken dinner. Traditional Oreganata is made with seafood, but this version is made with chicken and is less tart than chicken piccata. The orzo gives the casserole a nice base and fills out the dish nicely.

Serves4

Cooking Time30 min

Cooking Vessel Size9 x 13 inch baking dish

Ingredients

  • 2 large boneless skinless chicken breasts
  • 2 envelopes Swanson Flavor Boost chicken flavor (or 2 chicken stock cubes)
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2 cups orzo
  • 2 tablespoons sugar
  • 1 1/4 cup water
  • 1/4 cup sour cream
  • 1 tablespoon capers
  • 1 tablespoon fresh oregano, minced (or 1/2 teaspoon dried oregano)
  • 1/2 cup mushrooms, sliced
  • 1/4 cup onion, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Seasoned Flour:
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Pound chicken breast between 2 sheets of waxed paper or plastic wrap with a meat mallet to approximately 1/4-inch thickness. Cut into serving-sized portions.

  2. Mix together all the seasoned flour ingredients. Place mixture on a plate and dredge the chicken pieces, coating them well. Cover and refrigerate for 1 hour.

  3. Lightly grease or spray a 13 x 9 baking dish. Preheat oven to 350 degrees F.

  4. Heat the 2 tbs of olive oil in a large, heavy skillet or saut pan over medium-high heat. Brown chicken breast in hot olive oil until golden brown; remove from pan and set aside.

  5. In a large bowl, combine the orzo, sugar, water, lemon juice, sour cream, capers, fresh oregano, the salt and the pepper. Stir well to combine

  6. Add the 3 tbs of butter to the hot pan and saut the onions and mushrooms until slightly tender. Add the wine and Flavor Boost to deglaze the pan, scraping up all the browned bits. Cool slightly and add the entire contents of the pan to the orzo mixture. Stir well.

  7. Add the orzo mixture to the prepared pan. Top with the browned chicken and bake at 350 degrees F for 20-30 minutes, or until liquid is absorbed by the orzo.

  8. Garnish with lemon slices if desired.

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I didn't care for this dish. I followed the recipe exactly... I thought the lemon taste was really overwhelming and the whole dish was dry, including the chicken.

Oh my goodness...this was delicious! I left out the mushrooms because we just don't like them, but followed the rest of the recipe exactly as written. The chicken was moist and perfectly cooked, and the orzo was creamy and delicious with the perfect amount of lemon.

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