Description
This Monterey Chicken One-Pan Orzo is a creamy, cheesy casserole made with rotisserie chicken, spinach, orzo pasta, and Monterey Jack cheese, all baked together in one dish for a quick and comforting family meal.
Ingredients
1 (10.5 oz) can cream of chicken with herbs
16 oz container sour cream
2.5 cups chicken stock
5 garlic cloves, minced
1 teaspoon all-purpose seasoning
1/2 teaspoon salt
1 teaspoon freshly cracked pepper
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
2 cups rotisserie chicken
1 (6 oz) can French’s crispy fried onions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with nonstick spray or butter.
- In the greased dish, combine cream of chicken, sour cream, and chicken stock. Add garlic, salt, pepper, and all-purpose seasoning. Whisk until smooth.
- Stir in spinach, rotisserie chicken, half of the Monterey Jack cheese, and dry orzo. Mix evenly.
- Sprinkle remaining Monterey Jack cheese on top.
- Add crispy fried onions in an even layer over the cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes, until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
- Frozen spinach can be used in place of fresh; thaw and squeeze out excess moisture before adding.
- Substitute rotisserie chicken with cooked chicken breast, thighs, or turkey.
- Try different cheeses like mozzarella, cheddar, or a blend for variety.
- For vegetarian version, omit chicken and add more vegetables.
- Add cayenne pepper or red pepper flakes for extra spice.
- Leftovers store in the fridge for 3–4 days; reheat in oven or microwave.
- Freezer-friendly for up to 3 months when tightly covered.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
