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Chicken and Orzo Casserole




Source of Recipe


Posted by Opkikid at the ths.com Cooking Forum.


List of Ingredients




3 cups chicken broth
1-3/4 lb. skinless boneless chicken breast halves
3 Tblsp. unsalted butter
3 Tblsp. all-purpose flour
3/4 cup heavy cream
2 Tblsp. Dijon mustard
2 Tblsp. coarse-grain mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. freshly grated nutmeg
2 Tblsp. dill
6 celery ribs, cut diagonally into 1/4-inch-thick slices
1 cup orzo (rice-shaped pasta)
1 cup of breadcrumbs (I make in them in the food processor and toss with a little melted butter)


Recipe



Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.

Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, salt, pepper, nutmeg, and dill (to taste).

Chop chicken and stir together with sauce in a large bowl.

Preheat oven to 350° F.

Cook celery and orzo in a large pot of boiling salted water until tender, about 8 minutes. Drain and add to chicken mixture. Stir orzo into chicken mixture; transfer mixture to gratin dish, spreading evenly. Sprinkle crumbs on top. Bake, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.