Chicken and Orzo Casserole
Total Time: 45 minutes Preparation Time: 15 minutes Cooking Time: 20 minutes Flavor: Mexican Serves: 4 (can be scaled)

2 tsp. cumin seed 1 14-oz. can chicken broth 1 141/z-oz. can Mexican-style stewed tomatoes or one 10-oz. can diced tomatoes and green chile peppers 1/4 cup oil-pack dried tomatoes, cut-up 1 cup uncooked orzo pasta 2 9-oz. pkg. southwest-flavored frozen cooked chicken breast strips, thawed, or two 6-oz. pkg. refrigerated southwest-flavored cooked chicken breast strips Seeded and chopped jalapeno or serrano peppers (optional) Smoked paprika (optional) 1 cup Cheddar or Monterey Jack cheese, grated (optional) Preheat oven to 350* F. In a large saucepan heat cumin seed over medium heat for 3 to 4 minutes or until seed is fragrant and toasted, shaking pan occasionally. Carefully stir in broth, undrained tomatoes, dried tomatoes, and orzo. Bring to boiling. Transfer mixture to a 2-quart baking dish. Top with chicken breast strips. Bake, covered, for 20 minutes or until orzo is tender. Sprinkle with cheese, if desired. Let casserole stand, covered, for 10 minutes. Uncover and top casserole with jalapeno peppers and a sprinkling of paprika. Variation for Children Serve the serrano or jalapeno peppers on the side. Cook's Notes To add extra heat, choose serrano peppers because they are hotter than jalapeno peppers.