4 skinned and boned chicken breasts halved
2/3 cup uncooked orzo
1 (8 ounce) package sliced fresh mushrooms
Vegetable cooking spray
1 (10 ounce) package chopped frozen spinach, thawed and well drained
1 (10 ½ ounce) can cream of mushroom soup
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon pepper
1 cup (8 ounces) shredded Monterey Jack cheese
1/4 cup Italian-seasoned bread crumbs
Boil chicken in enough water to cover in a large Dutch oven for 12 minutes or until done. Remove chicken, reserving broth. Chop chicken and set aside.
Cook orzo in reserved broth according to package directions, omitting salt and fat.
Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray. Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13 x 9 baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.
Bake at 350 degrees uncovered for 30 minutes or until thoroughly heated.
MAKE AHEAD TIPS:
Refrigerate. Remove from refrigerator one hour prior to baking.
May freeze. Thaw, and then proceed to cook as above.