Two-meat, stir-fry casserole
"This kosher-pareve recipe bridges the gap between a classic American comfort bake and the vibrant, crisp textures of a stir-fry. Using two meats provides a multi-layered protein profile that makes every bite satisfying. Using stir-fry vegetables as the topping adds flavor, texture, and fiber-rich nutrients. (January 29, 2026)."
Ingredients
- Pareve cream of mushroom soup (See link below for ingredients)
- Orzo
- Grilled chicken (See link below for ingredients for marinade)
- Crumbled chop meat
- Stir-fried vegetables (onion, mushrooms, peppers, zucchini, squash)
Instructions
- Marinate chicken: Use the following recipe to prepare your tangy-sweet marinade for a package of 5-6, boneless, skinless, thinly sliced chicken breasts. Place the chicken slices in a large plastic bag with the marinade and refrigerate for about an hour.
- Prepare pareve Cream of Mushroom Soup: Use the following recipe to make your own cream of mushroom soup. I leave out the parmesan cheese and substitute pareve margarine, soy- or almond-based.
- Cook: Prepare half a box of orzo according to the package directions. Rinse well and set aside.
- Cook: Crumble a pound of 80/20 chop meat into a frying pan. Cook, continuing to separate the chunks with a spatula, then add about half a cup of tomato-basil sauce and mix well. Set aside.
- Cook: Chop one medium onion into small pieces and begin to fry in olive oil over medium heat (you can use the same pan used for the chopped meat). Add 1 chopped yellow squash, 1 chopped zucchini, 1 red pepper, and 1 yellow pepper, and half a small box of white mushrooms (the other half of the box was used for the cream of mushroom soup above. When the stir-fry is done, set it aside.
- Cook: Grill the marinated chicken in the frying pan used for the stir-fry vegetables about 3-4 minutes per side. When the chicken is cooked, remove it from the pan and slice it into 1/4- to 1/2-inch-thick strips. Set aside.
- Preheat: Set your oven to 350°F.
- Layers: Mix about a half to three-quarters of the thick cream of mushroom soup with the orzo and divide in half. Place one half on the bottom of a lightly-greased (Pam) casserole dish (2 qt.) followed by the grilled chicken pieces, followed by the remainder of the orzo/mushroom mixture, followed by the chop meat crumble, and topped with the stir-fry vegetables.
- Bake: Place the dish in the center of the oven and bake for 35 minutes until the edges are bubbling and the top is slightly golden but not dried out.
- Serve: Let it sit for 5 minutes before serving to allow the flavors to meld.