Chicken, Orzo, and Spinach Casserole

Here is a recipe I cooked between Christmas and NYE. I try to make at least one casserole a week b/c they usually make good leftovers and that means one night I don't have to cook. This casserole was really good the next day!

Chicekn, Orzo, and Spinach Casserole
4 (6-ounce) skinned and boned chicken breasts
2/3 cup uncooked orzo
1 (8-ounce) package sliced fresh mushrooms
Vegetable cooking spray
1 (10-ounce) packed chopped frozen spinach, thawed and well drained
1 (10 1/2-ounce) can low-fat cream of mushroom soup
1/2 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1/2 teaspoon seasoned pepper
3/4 cup (6 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup Italian-seasoned breadcrumbs

Boil chicken and water to cover in a large Dutch oven 12 minutes or until done. Remove chicken, and set aside.
Cook pasta in reserved broth according to package directions, omitting salt and fat.
Saute mushrooms until tender in a large nonstick skillet coated with cooking spray.
Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.
Bake at 350 for 30 minutes or until thoroughly heated.
Yield: 8 servings.