Cooking Instructions
- 1
Preheat oven to 375°.
- 2
In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender. Set aside.
- 3
In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
- 4
To the soup mixture add in cooked orzo, sautéed onions and mushrooms and 2/3 cup mozerella cheese. Stir well.
- 5
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.
- 6
Bake for 20 minutes until heated thoroughly and bubbly.
I'm a sweet and sassy southern belle that lovesss to cook! I totally missed my calling lol Nonetheless, I'm always coming up with new recipes to share and love the recipes from you on this app! I cook a lot with fresh vegetables and fruits but my first love is fresh herbs! I garden a lot and love to cook what I grow. Look forward to meeting great new friends and compiling awesome new recipes..happy cooking!
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