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Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Source: Everyday Food, November 2009
Total Time Prep Servings



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How would you rate this recipe?
  • shesween416
    24 NOV, 2013
    This is one of my favorite recipes. Personally I don't think the 1 lb of chicken tenderloins is enough for an entire pound of orzo. If you use the orignal recipe go for 1.5-2 lbs of chicken.
  • shesween416
    24 NOV, 2013
    I made a variation tonight that came out awesome. I added finely diced shallot to the sauce pan and sauteed for about 5 min. In lieu of orzo, I used a rice blend of long grain brown rice and red quionua. I reduced the amount to 1 cup of rice and two 14 oz cans of chicken broth and omitted the extra water. Lastly I added about 6 sliced baby bella mushrooms. I had to increase the cooking time since it had rice. It thickened up nice and creamy after 50 minutes. Add the parmesan and cook 5 more min.
  • photonerd8
    2 NOV, 2011
    This recipe is great! Super easy and makes a lot of food, but works well as leftovers. I used 1 tablespoon of dried tyme instead of fresh, which worked great.
  • bainbridge
    14 JUL, 2011
    We could not stop eating this! It is delicious, creamy and very easy to make. We will definitely make this regularly!
  • lin4869
    3 MAR, 2011
    I'm a vegetarian so I tried using Quorn tenders (for the first time) right out of the freezer. Delicious! The flavors were so well balanced and complemented each other. I've been eating leftovers for lunch and enjoying them very much. :D
  • MarthaandMeBlogger
    11 OCT, 2010
    I made this and loved here. My results are here:
  • cachaha
    13 JUL, 2010
    Wow! What an easy and delicious dish! I made it using a roasted chicken from the supermarket and served it with sides of spinach, hummus, and sliced pita bread. The flavors are so fresh and everyone in my family loved it! We will definitely be making this again! One tip - take the dish out of the oven at the end of the posted cooking time, then give the dish 20 minutes or so to rest and soak up the remaining juice. This way you won't overcook the orzo but the dish won't be too juicy, either.
  • et3
    10 JUL, 2010
    I fixed this for dinner the other night and it was well received. I am filling out the grocery list for next week and my wife indicated that if I did not have chicken, lemons and orzo on the list I should not come home. It was great.
  • MonkeyChicka
    10 MAY, 2010
    We really like this dish. Very quick and easy to make, which is great as I have small children and little time. We hold back on the dill a little, and my husband suggested adding a can of (rinsed) garbanzo beans, which is a great addition to this dish. Just gives it a little more protein and substance. I usually add a couple more ounces of feta too as we LOVE feta.

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