Chicken, Orzo, & Spinach Casserole

INGREDIENTS
4 skinned and boned chicken breast halves
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 1/2 ounce) can fat free cream of mushroom soup, undiluted
1/2 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1/2 teaspoon seasoned pepper
3/4 cup shredded reduced-fat Monterey Jack cheese
1/4 cup Italian-seasoned breadcrumbs

DIRECTIONS
1. Boil chicken in large Dutch oven 12 minutes or until done.
2. Remove chicken, reserving broth.
3. Chop chicken, and set aside.
4. Cook pasta in reserved broth according to package directions, omitting salt and fat.
5. Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray.
6. Remove from heat.
7. Stir in chicken, pasta, spinach, and next four ingredients.
8. Spoon mixture into a 13 X 9 inch baking dish coated with cooking spray.
9. Sprinkle with cheese and breadcrumbs.
10. Bake at 350 degrees for 30 minutes or until thoroughly heated.

Makes 8 servings.
Recipe from Southern Living ,May 2002

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