As we move closer to Labor Day, school starting & routines, Casseroles are good choices for hearty dinner, dinners to be enjoy different times for a busy family’s schedule and to get the most mileage out of the effort put into a meal.  This is one pan/pot, meat, grain & vegetable with lots of flavor and leftovers frozen or eaten for lunch the next day or two means less effort for another delicious meal at home.   All excellent points. Now, the definition of a casserole is a dish or stew that cooks in the oven for a long time. NADA on this one, it’s all on the stove top, which means that it cooks up in less time than a traditional but the flavors on this one are incredible even though the cooking time is not lengthy.

For us, in terms of portions, this was 3 adult servings at cook time, and three Servings of Encore Meals/Leftovers, so 6 servings depending on your appetite.  It’s an easy meal to add more chicken or orzo, adjust broth/stock, add additional spinach, all as needed depending on the amount of people you are serving or the amount of serving desired.

What a pretty table set for 3. The colors feel so Mediterranean, the blues and yellows.

Ingredients

     -2 Tablespoons olive oil

      -1 1/2 lbs. approx. chicken cut in pieces (I used chicken breast, use what    you normally would in a casserole

      -1 shallot minced

      -2 cups fresh spinach washed and packed

      -2-3 cloves garlic minced

      -1 Tablespoon fresh thyme chopped

      -additional 2 Tablespoons olive oil

      -8 ounces  orzo (uncooked)

      -1/2 cup white wine

      -2 cups chicken stock/broth (what you normally use-I used Better Than    Bouillon)

      -4 Tablespoons heavy cream

      -2 Tablespoons unsalted butter

      -1/3 cup toasted pine nuts *

      - coarse salt to taste I like Kosher or sea salt

      -freshly ground black pepper to taste

      -freshly grated Parmesan cheese (or your favorite Italian cheese to grate)

*To toast pine nuts, there are a few methods. I like to place them in a cake pan (single layer), lined with parchment paper. Preheat an oven to 350 degrees and bake for no more than 5-6 minutes. Half way through cooking time, shake pan so they don‘t burn. Pine nuts are expensive (they are labor intensive to harvest, that’s why), so set a time or watch them. Ovens are different so your may need more time, or a little less. DO NOT LET THEM BURN!

Adding in the pine nuts. If you cannot find pine nuts, they can be omitted.

Method

  1. Using a large saute’ pan (one with taller sides) or Dutch oven (like a LeCreuset)heat the olive oil. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally to prevent sticking until cooked through.
  2. Add the shallot and sauté until translucent, about 3 to 4 minutes. Add the thyme. Cook a couple more minutes. Remove the cooked chicken to a plate, to be added later. 
  3. Add a tablespoon of olive oil to the warm pan. Add the orzo, stirring briskly to toast it lightly and fully coat the orzo with the oil. Add the white wine to deglaze the pan, scraping up any delicious brown bits that are on the bottom of the pan from cooking the chicken. Allow nearly all of the wine to evaporate from the pan. Add the garlic and cook an additional minute.
  4. Add all the stock/broth to the pan in one pour. Stir to ensure that all of the orzo is covered in the broth. Increase the heat to medium high and bring the liquid to a simmer. Once it has come to a simmer, adjust the heat as needed to maintain a medium simmer. Set a timer for 8 minutes.Stir the orzo as it cooks to prevent it from sticking to the pan. I stir, not constantly, like risotto, but very frequently, so it doesn’t stick or burn
  5. As you approach the end of the 8 minute cook time, at maybe about 6 minutes in, add the spinach stirring until soft. Add the cooked chicken back to the pan. Add the heavy cream, butter and pine nuts, stirring to incorporate.  At this time, I add in 1/4 cut freshly grated Parmesan cheese (optional).  Season with additional salt and pepper after the addition of the Parmesan as it has a salty taste.
  6. Give the orzo a taste. Decide if the orzo is done to your liking and if you feel that it needs additional seasoning. Add more salt or pepper if you feel that it is necessary until it is seasoned to your taste.
  7. If it seems like it needs a splash of broth to loosen it up, add it to the pan. If it has a bit too much liquid, simmer for a few more minutes to allow the excess liquid to evaporate and reach your desired consistency. When I made this last Sunday, I served it with fresh corn on the cob and fresh pineapple.  The casserole is a meal in itself, but a salad would also be a nice accompaniment. 

🎶 Notes

Leftovers can be kept in an airtight container for up to three days as leftovers/Encore Meal, or freeze right away for another meal/serving.  Some additional broth/stock added when warming up will help ensure that they warm up evenly and don’t solidify..

Author, Mary Yana Burau and her book, It’s a Great Day To…Gather Around A Table, in her kitchen in Michigan.