← Replies in Chicken and Feta Orzo Recipe

Taste was good, but recipe calls for too little liquid (especially if you don't use common pastas made of semolina flour). Comes out very dry if you don't add more liquid in some way and any alternative pasta will become mushy (i.e. chickpea pasta). I'd try it again with some changes to compensate for the dryness and use standard orzo or a different shape. Definitely use a pan bigger than you think you need to make mixing easier.

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Rachael Theis· 3 months ago

I had the same problem. I’m making it again tonight with more liquid.

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Anna van der Made· last month

So I use Barilla 340g box of orzo. I use 2.5 cups of broth and 1 cup of 35%whipping cream. It It’s important to really stir it up before putting in the oven. See my comment for other ingredients I add. I bake 20 min uncovered. Take it out stir it again. Add 1/4cup more cream and 1/4 chkn brother. Put back in for 20 min but covered in tinfoil. Take out, stir again, cover with fresh parm and bake 5 more min. When I reheat the next day in the oven I add more broth.