Monterey Chicken One-Pan Orzo
A delightful and comforting one-pan casserole featuring creamy orzo, rotisserie chicken, and a golden layer of crispy fried onions.
Ingredients
Base Ingredients
- 1 can (10.5 oz) cream of chicken with herbs
- 16 oz sour cream
- 2.5 cups chicken stock
- 5 cloves garlic (minced)
- 1 tsp all-purpose seasoning See notes
- 0.5 tsp salt
- 1 tsp freshly cracked pepper
Main Ingredients
- 3 cups fresh spinach leaves (torn) or 1 (10 oz) box frozen chopped spinach, thawed
- 16 oz dry orzo
- 3 cups Monterey Jack cheese (freshly grated) Can substitute with cheddar or a blend for different flavor.
- 2 cups rotisserie chicken (shredded)
- 1 can (6 oz) French's crispy fried onions
Instructions
Preparation
- Grease a 9x13 casserole dish with nonstick cooking spray or butter. Preheat your oven to 350°F (175°C).
- In the casserole dish, combine the cream of chicken, sour cream, and chicken stock, stirring until smooth with no lumps.
- Mix in the minced garlic, all-purpose seasoning, salt, and pepper, ensuring even distribution.
- Gently fold in the fresh spinach, shredded rotisserie chicken, half of the grated cheese, and the dry orzo until well incorporated.
- Top the mixture with the remaining cheese and an even scattering of crispy fried onions.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10-15 minutes, or until the top is golden brown and the edges are bubbly.
Notes
This dish is best served with a fresh green salad or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Tear fresh spinach instead of chopping to maintain texture. Substitute orzo with rice or quinoa if preferred.