Baked Mushroom, Spinach, and Chicken Orzo
1 Tablespoon Olive Oil
1 (8 Ounce) Package Sliced Fresh Mushrooms
Salt And Ground Black Pepper To Taste
2 Tablespoons Unsalted Butter
2 Tablespoons All-Purpose Flour
2 Cups Half n Half
1 Cup Chicken Broth
½ Teaspoon Kosher Salt
¼ Teaspoon Ground Nutmeg
3 Pound Rotisserie Chicken, Boned And Shredded
2 Cups Prepared Orzo Pasta
3 Cups Baby Spinach
1 Cup Grated Parmesan Cheese
Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl.
Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach, half the cheese to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
Pour mixture into a large baking dish. Sprinkle liberally with remaining Parmesan cheese
Bake in the preheated oven until bubbling, about 20 minutes.