Monterey Chicken One-Pan Orzo
This one-pan dish combines creamy orzo, tender rotisserie chicken, and fresh spinach, topped with crispy fried onions for a comforting meal that's easy to prepare and cleanup.
Ingredients
Base Ingredients
- 1 can cream of chicken with herbs (10.5 oz)
- 16 oz sour cream
- 2.5 cups chicken stock
Seasonings
- 5 cloves garlic (minced)
- 1 teaspoon all-purpose seasoning
- 0.5 teaspoon salt
- 1 teaspoon freshly cracked pepper
Main Ingredients
- 3 cups fresh spinach leaves (torn) or frozen chopped spinach (thawed, 10 oz)
- 16 oz dry orzo
- 3 cups Monterey Jack cheese (freshly grated)
- 2 cups rotisserie chicken (shredded)
- 1 can French's crispy fried onions (6 oz)
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13 casserole dish with nonstick cooking spray or butter.
- In the greased casserole dish, combine cream of chicken, sour cream, and chicken stock and whisk until smooth.
- Add minced garlic, all-purpose seasoning, salt, and freshly cracked pepper to the mixture and whisk until well-blended.
- Fold in the spinach leaves, shredded rotisserie chicken, half of the Monterey Jack cheese, and dry orzo until evenly combined.
Baking
- Top the mixture with the remaining Monterey Jack cheese and sprinkle the crispy fried onions evenly.
- Cover the dish with aluminum foil and bake in the oven for about 25 minutes.
- After 25 minutes, uncover and bake for an additional 10-15 minutes until golden brown and bubbly.
Notes
For best results, use freshly grated cheese, adjust spices to taste, and monitor baking time carefully. Serve warm with fresh herbs on top.