BAKED LEMON CHICKEN AND ORZO

3 Cups Chicken Broth

1 tsp salt

1 tsp black pepper

1-2 tsp lemon pepper, plus enough to sprinkle over top after assembled

1 tsp dried thyme

1/2 tsp cumin

1 TBL cornstarch

Zest of 2 lemons

1/2 cup lemon juice

2 cups orzo

1 garlic clove

4-6 chicken breasts thin cut or pounded (can also cut into bite size cubes, see note below)

4 TBL butter cut into chunks

Lemon slices, optional

Paprika, optional

Put all but chicken, butter and lemon slices in 9x13 pan. Mix well to incorporate everything together.

Top with chicken breasts butter chunks and more lemon pepper and paprika if using for color.

Top with lemon slices

Bake uncovered at 375 degrees for 35-40 minutes until internal temp is 165.

Note: if using chicken chunks, you can stir everything together, then top with butter, lemon pepper and lemon slices.

STICK OF BUTTER RICE - BAKED

1 cup uncooked long-grain white rice (jasmine or basmati optional)
1 can (10–10.5 oz) condensed French onion soup
1 can (10–10.5 oz) beef consommé or broth
1 stick (½ cup) unsalted butter, sliced into pats

8oz sliced mushrooms, optional but delicious
Season with your heart: garlic powder, black pepper, fresh herbs, or cheese for variations

Preheat the oven to 400° and lightly grease an 8×8 or 9×9-inch baking dish.

Combine all ingredients into the prepared pan

Stir gently to distribute evenly.

Cover and bake: Seal the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Rest and fluff: Let the rice sit for 5 minutes, then fluff with a fork before serving.