A couple weekends ago, I made a random dish with orzo pasta. I’ve never had orzo before and was curious to make this Greek Chicken Orzo Casserole dish by Betty Crocker. However, I, of course, changed the recipe, a tad bit. Ok, maybe by a lot! It turned out really delicious! I couldn’t stop eating it!!!!
BAM! Another success!
I altered the recipe:
- 1 package (16 oz) uncooked orzo pasta
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1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained -
1 bag (5 oz) baby spinach
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8 oz feta cheese, crumbled- I used two 8 oz feta cheese containers
-
1/4 cup olive oil
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1 tablespoon chopped fresh oregano leaves -
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)- I used Swanson’s reduced sodium chicken broth -
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)I used ground chicken and turkey -
1 teaspoon Greek seasoningI used authentic balsamic vinegar from ITALY!!! That was some thick vinegar! -
1 teaspoon finely grated lemon peel- I zested the lemon
-
2 tablespoons sliced green onions
I need to find this the next time I am in Italy!
Happy new week!
FS
