Monterey Chicken One-Pan Orzo
A comforting one-pan dish featuring creamy orzo, rotisserie chicken, and spinach topped with cheese and crispy onions.
Equipment
- 9x13 casserole dish For baking the dish.
Ingredients
Main Ingredients
- 1 can cream of chicken with herbs 10.5 oz can
- 16 oz sour cream
- 2.5 cups chicken stock
- 5 cloves garlic minced
- 1 teaspoon all-purpose seasoning
- 0.5 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 3 cups fresh spinach leaves torn
- 16 oz dry orzo
- 3 cups Monterey Jack cheese freshly grated
- 2 cups rotisserie chicken shredded
- 1 can crispy fried onions 6 oz can
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 casserole dish with nonstick cooking spray or butter.
- In the greased casserole dish, combine the cream of chicken, sour cream, and chicken stock. Add the minced garlic, all-purpose seasoning, salt, and pepper. Whisk until smooth and no lumps remain.
- Add the torn spinach, shredded rotisserie chicken, and half of the grated Monterey Jack cheese into the dish. Incorporate the dry orzo and mix well to ensure even distribution of ingredients.
- Sprinkle the remaining grated cheese over the top of the mixture. Finish by adding a layer of crispy fried onions for that delightful crunch.
- Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the top is golden brown and the edges are bubbly.
Notes
Feel free to customize this casserole with your favorite vegetables or protein choices. No alcoholic drinks allowed, please substitute with a non-alcoholic option.