Although the ingredients are simple, this pasta dish packs a lot of flavor because the orzo is cooked in chicken.
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Ingredients of Mushroom and Cheese Orzo Bake
- Prepare 1 tbsp of canola oil.
- Prepare 1 tbsp of butter.
- Prepare 8 small of sliced portobello mushrooms, sliced.
- It's 1/4 cup of red onion, diced.
- You need 8 oz of cooked orzo.
- You need 3 tbsp of fresh parsley, chopped.
- Prepare 1/4 cup of milk.
- It's 1 of -10 3/4 oz. cream of chicken soup.
- You need 1 tbsp of teriyaki sauce.
- You need 1/2 tsp of garlic powder.
- It's 1/4 tsp of salt & pepper.
- It's 2/3 cup of shredded mozerella cheese.
- It's of Topping.
- You need 1/4 cup of shredded mozerella cheese.
- Prepare 3 tbsp of sliced almonds.
- Prepare 1 tsp of dried parsley.
Mushroom and Cheese Orzo Bake instructions
- Preheat oven to 375°..
- In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender. Set aside..
- In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley..
- To the soup mixture add in cooked orzo, sautéed onions and mushrooms and 2/3 cup mozerella cheese. Stir well..
- Transfer mixture to a greased (I used non stick cooking spray) casserole dish. Top with sliced almonds, 1/4 cup mozerella cheese then lastly the dried parsley..
- Bake for 20 minutes until heated thoroughly and bubbly..
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