1[18 oz] can creamy mushroom soup [I used Progresso]
1/2cupkalamata olives
1/2cupmayonnaise
1/2cupshredded Parmesan-Romano cheese
1/2cupprepared basil pesto [such as Classico]
1/2tspdry Italian seasoning
2cupsshredded Italian blend or mozzarella cheesedivided
4finely chopped green onions
1cupgarlic-pepper crispy onions [I used Fresh Gourmet]
butter/margarine
salt and black pepper to taste
red pepper flakesoptional
Instructions
Preheat the oven to 350°F degrees and spray a 9 x 13 inch baking dish with cooking spray. Cook the orzo per the instructions on the box, until al dente.
In a large mixing bowl add the cooked orzo, chopped chicken, chopped red pepper, creamy mushroom soup, kalamata olives, mayonnaise, 1/2 cup shredded Parmesan-Romano cheese, basil pesto and dry Italian seasoning. Season with red pepper flakes, if desired. Stir until combined.
To the bowl add 1 cup of shredded Italian cheese, and the chopped green onions. Adjust the seasonings if needed.
Pour into the baking dish and sprinkle the remaining Italian cheese on top. Dot with butter.
Place into the oven and bake for 25 minutes.
Remove from the oven and sprinkle the crispy onions on top and bake for an additional 10-12 minutes, until golden and bubbly.
Serve immediately.
Notes
The Progresso soup is already diluted, and it has such a delicious flavor from the portabella mushrooms. If you use a smaller can of condensed mushroom soup, adjust the liquid in the dish to accommodate the difference.