CHICKEN-ORZO FLORENTINE

Chicken-Orzo Florentine image

Provided by weekend cooker

Time 55m

Yield 4 chicken plates, 4-6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
3/4 cup uncooked orzo pasta
1 (8 ounce) package fresh mushrooms, sliced
1 (10 ounce) package frozen spinach, thawed, well drained
1 (10 ounce) can condensed golden mushroom soup
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon white pepper
1 (8 ounce) package monterey jack cheese
1/2 cup seasoned Italian breadcrumbs
1 teaspoon oregano

Steps:

Cook chicken in boiling water for 15 minutes and reserve broth.
Cut chicken in bite size pieces, and set aside.
Pour broth through strainer and cook orzo in remaining broth.
In a large sprayed skillet, saute mushrooms until tender.
Remove from heatand stir in chicken, orzo, spinach, soup, mayonnaise, lemon juice,oregeno, and pepper.
Fold in half the cheese and mix well.
Spoon into greased 9x13 inch baking dish,and sprinkle with remaining cheeseand breadcrumbs.
Bake uncovered at 350 degrees for 35 minutes.

Nutrition Facts : Calories 735.8, Fat 34.1, SaturatedFat 14.8, Cholesterol 134.4, Sodium 1540.3, Carbohydrate 53, Fiber 5, Sugar 7.2, Protein 55.4