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One-pot creamy chicken, apple and cheddar orzo casserole
This one-pot casserole of creamy chicken, apple and cheddar orzo is the perfect recipe for weeknights when you're looking to eat well without complicating your life. This all-in-one dish marries the tenderness of chicken, the melt-in-your-mouth goodness of cheddar cheese and the crispy touch of Quebec apples, all in a smooth, flavorful sauce.
Prepared in a single saucepan, this recipe minimizes dishes while maximizing taste. Local apples add an unexpected freshness and marry perfectly with the rich flavors of cheddar and aromatic herbs. It's a great way to incorporate apples into a savory meal, while taking advantage of their nutritional value and versatility.
Rich, balanced and comforting, this dish is sure to please the whole family. It also keeps well for next-day lunches. A practical, nutritious and decidedly tasty recipe to add to your weekly rotation!
Ingredients
Drizzle with olive oil, for cooking
4 Exceldor chicken breasts (approx. 800 g), cut into large cubes
Salt and pepper to taste
1 tbsp. butter
1 onion, chopped
2 garlic cloves, chopped
1 red bell pepper, diced
1 can 341 ml corn, drained
2 Québec Gala apples, diced
1 cup orzo
1 ½ cups chicken broth
1/2 cup 5% cooking cream
1 tbsp. Dijon mustard
1 tsp. dried thyme
Salt and pepper to taste
1 cup grated extra-strong cheddar cheese
3 cups spinach
Preparation
- Preheat oven to 375°F.
- In a large ovenproof frying pan or saucepan, cook the chicken cubes over medium heat in a drizzle of olive oil for 4 minutes on each side. Season with salt and pepper. Transfer to a plate and set aside. Remove excess water from pan.
- In the same saucepan, melt the butter and cook the onion, garlic, bell pepper and corn over medium heat for 5 minutes. Add the diced apples and cook for a further 2 minutes.
- Add the orzo and mix well to coat with the other ingredients. Pour in chicken stock, cream, Dijon mustard, thyme and grated cheese. Season with salt and pepper.
- Return the chicken cubes to the pan and stir. Cover the pan with the lid or aluminum foil and place in the oven for 20 minutes.
- Remove the lid, add the spinach and stir. Cook for a further 5-10 minutes, uncovered. Serve.
Tips and tricks
- Use a firm apple like Empire or Gala to retain its texture.
- Add a touch of Dijon mustard or thyme to enhance the flavours.
- For a vegan version, replace the chicken with chickpeas or roasted tofu.
- The dish thickens as it cools: add a little stock before reheating.
- Serve with a lemony green salad for a complete and balanced meal.
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