CHICKEN, ORZO AND SPINACH CASSEROLE
4 boneless/skinless chicken breasts
2/3 cup uncooked orzo pasta
1 (10-12 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen spinach, thawed and well drained
1 (10 3/4 ounce) can low fat condensed cream of mushroom soup
1/2 cup reduced fat mayonnaise
2 teaspoons lemon juice
3/4 cup shredded cheddar cheese, low fat
1/4 cup Italian breadcrumbs
Cook chicken and chop.
Cook pasta according to package directions.
Saute mushrooms until tender. Stir in chicken, pasta, spinach, mushroom soup, mayonnaise and lemon juice. Spoon mixture into a 13x9 inch baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.
Bake at 350 degrees F for 30 minutes or until thoroughly heated.
Source: Roz Lanier in the Harrison Daily Times, March 11, 2008 |