Ingredients

• 4 skinned and boned chicken breast halves
• 2/3 cup uncooked orzo
• 1 (8 oz.) pkg. sliced fresh mushrooms.
• Vegetable cooking spray
• 1 (10 oz.) pkg. chopped frozen spinach, thawed and well drained
• 1 (10 1/2 oz.) can fat-free cream of mushroom soup, undiluted
• 1/2 cup reduced-fat mayonnaise
• 2 tsp. lemon juice
• 1/2 tsp. seasoned pepper
• 3/4 cup (6 oz.) shredded reduced-fat Monterey Jack cheese
• 1/4 cup Italian-seasoned breadcrumbs

Directions

1. Boil chicken and water to cover in a large Dutch oven 12 minutes or until done. Remove chicken, reserving broth. Chop chicken, and set aside.
2. Cook pasta in reserved broth according to package directions, omitting salt and fat.
3. Saute mushrooms until tender in a large nonstick skillet coated with cooking spray.

4. remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13 × 9-inch baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.

5. Bake at 350 degrees for 30 minutes or until thoroughly heated.

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