Ingredients for Chicken Orzo Florentine
- Boneless Skinless Chicken Breast Halves
- Orzo Pasta
- Fresh Mushrooms
- Frozen Spinach
- Condensed Golden Mushroom Soup
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- White Pepper
- Monterey Jack Cheese
- Italian Breadcrumbs
- Oregano
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How to Make Chicken Orzo Florentine
- Bring 2 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and 1 lb boneless, skinless chicken breasts. Cook for 15 minutes, or until cooked through. Remove chicken and reserve broth. Let the chicken cool slightly.
- Cut the cooked chicken into bite-sized pieces and set aside.
- Strain the reserved chicken broth through a fine-mesh sieve to remove any impurities. Set aside.
- Cook 1 cup of orzo pasta according to package directions using the reserved chicken broth. Drain any excess liquid and set aside.
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet coated with cooking spray, sauté 8 oz sliced cremini mushrooms until tender.
- Remove the skillet from the heat. Stir in the cooked chicken, orzo, 5 oz chopped spinach, 1 cup chicken broth, 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon oregano, and 1/2 teaspoon black pepper.
- Fold in 1/2 cup of the shredded mozzarella cheese and mix well.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/2 cup breadcrumbs evenly over the top.
- Bake uncovered for 35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
28g
Fat
74g
Carbs
17g
