16 oz. Pkg. Dried Orzo

3 1/2 C. Low-Fat Milk, divided

1/4 C. All Purpose Flour

6 oz. Fontina Cheese Shredded

1/2 C. + 2 T. Grated Parmesan Cheese, divided

2 t. Dijon-style Mustard

1/2 t. Garlic Powder divided

1/4 t. Salt

1/8 t. Ground Pepper

Fresh or Frozen Broccoli

1/2 t. Paprika

1/4 C. Fine, dry Bread Crumbs

1 1/2 t. Oil

Shredded Chicken To Taste


1. Preheat oven to 375, coat 3-qt.  baking dish w/non-stick cooking spray.

2. Cook orzo according to package directions.

3. Drain and return to pot.

4. In med. saucepan, whisk 1/2 c. milk and flour until combined.

5. Add remaining milk, cooking and stirring over med. heat until thick and bubbly.

6. Remove from heat and stir in fontina, 1/2 c. fontina, 1/2 c. parmesan, the mustard, 1/4 t. garlic powder, salt and pepper.

7. Add sauce, broccoli, and chicken to orzo, mixing well and add to baking dish.

8. In small bowl, combine paprika, bread crumbs, oil and remaining 1/4 t. garlic powder.

9. Sprinkle over orzo, top w/2 T. parmesan.

10. Bake uncovered about 15 mins.

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