Orzo with Chicken and Feta

This is an updated version of the chicken and rice dish most of us remember from when we were younger. Instead of chicken, rice, and cream of mushroom soup, this dish has chicken, orzo, sun dried tomatoes, and delicious feta. It tastes so good and is definately comfort food. It doesn't photograph well, but not many casseroles do!

I hope you'll give this one a try... we loved it!

Orzo with Chicken and Feta
Recipe from ...And a Cookie for Dessert

1 lb orzo
1 lb chicken breast, cut into 1-inch pieces
1/2 cup sun-dried tomatoes, chopped
6 oz feta or goat cheese, crumbled
2 tsp fresh thyme leaves
Juice of half a lemon (about 2 teaspoons)
4 cups chicken broth
3/4 cup water
2 tbsp unsalted butter, divided
1 tsp salt
1/4 tsp ground pepper
3/4 cup Parmesan, grated
3/4 cup Panko

Preheat oven to 400. Add orzo, chicken, sun-dried tomatoes, thyme, lemon juice and feta to a 2.5 - 3 quart baking dish. Bring chicken broth, water, 1 tbsp butter, salt and pepper to a boil on the stove. Pour into baking dish, stirring slightly to mix. Bake for 30 minutes.

Mix Parmesan and Panko. Melt remaining 1 tbsp butter and mix into Parmesan and Panko mixture. Sprinkle mixture on top of orzo dish and and bake for 7-10 minutes more until bubbly. Let sit 5 minutes before serving.