Ingredients
3
cups frozen 100% broccoli florets, thawed
2
cups cubed cooked chicken
1
cup boiling water
3/4
cup milk
1/4
cup chopped fresh parsley
1
teaspoon Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper
5
oz. (3/4 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
(3-oz.) pkg. cream cheese, cut into cubes
1/4
cup sliced almonds
Preparation
Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.
In large bowl, combine all ingredients except almonds; mix well. Pour into sprayed casserole. Cover.
Bake at 350°F. for 35 minutes. Uncover; stir well to mix cream cheese. Cover; bake an additional 10 to 15 minutes or until orzo is tender and casserole is bubbly. Sprinkle with almonds.
