Creole Chicken and Orzo

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Creole Chicken and Orzo
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  • Prep 35 min
  • Total 35 min
  • Servings 5
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A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.
Updated Sep 9, 2016


  • 1 tablespoon olive or vegetable oil
  • 1 lb. chicken breast strips for stir-frying
  • 7 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
  • 2 (14.5-oz.) cans stewed tomatoes, undrained, cut up
  • 1 (9-oz.) pkg. frozen baby lima beans, thawed
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce


  • 1
    Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
  • 2
    Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chicken strips for stir-frying conveniently save prep and cleanup time. Look for packages of chicken strips in the grocery store's poultry section.
  • tip 2
    Substitute 2 cups of thawed frozen cut green beans for the lima beans.
  • tip 3
    For spicier flavor, add more hot pepper sauce to the sauce.
  • tip 4
    Fresh basil brightens recipes simply and quickly; omit the dry basil and stir in 2 tablespoons of chopped fresh basil just before serving.


Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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