Mustard Chicken And Orzo Casserole With Dill And Capers

Celery and dill from csa box
chicken tenders used instead of breasts (from Sprouts)

Comments: I used more chicken and orzo to make the dish a two-nighter. :) Ground nutmeg was used instead of fresh (who has fresh nutmeg on hand, anyway?) Also, I found some whole wheat orzo, and used that instead. I had a hard time with the sauce part, but that could be that I had to leave part way through to pick my son up from school and the broth might have chilled too much, or that my butter was not unsalted... or something... Anyway, all turned out well in the end as far as I am concerned. It did take a long time to prepare due to all the steps, so I highly recommend making a large portion (as I did) so that you get multiple meals of enjoyment!

Verdict: *****(**)
My mom gave it a positive review as well as my daughter, who required 2 forks, so as to feed herself just as fast as she possibly could.

Mustard Chicken And Orzo Casserole With Dill And Capers
Gourmet | December 2002
Active time: 45 min Start to finish: 1 3/4 hr
Yield: Makes 4 to 6 servings
Active Time: 45 min
Total Time: 1 3/4 hr

3 cups chicken broth
1 3/4 lb skinless boneless chicken breast halves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons coarse-grain mustard
3 tablespoons drained bottled capers, rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/4 to 1/2 cup chopped fresh dill
1/4 cup sour cream
6 celery ribs, cut diagonally into 1/4-inch-thick slices
1 cup orzo (rice-shaped pasta)

Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)

Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
Preheat oven to 350°F.
Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
Preheat broiler.
Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

Cooks' note:
• Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking.

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