Monterey Chicken One-Pan Orzo
Monterey Chicken One-Pan Orzo is a delicious and simple weeknight dinner that's ready in no time. This easy, dump-and-bake recipe combines tender rotisserie chicken, creamy sour cream, savory garlic, and Monterey Jack cheese with orzo and spinach, all baked in a single pan for minimal cleanup. Perfect for busy evenings, it's a healthy and high-protein dinner the whole family will love!
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 see notes
- ½ 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 the oven to 350°F (175°C). Grease a 9×13 casserole dish with nonstick cooking spray or butter.
- In the casserole dish, combine the cream of chicken, sour cream, and chicken stock. Add seasonings and garlic, whisking until smooth and creamy with no lumps remaining.
- Add the spinach, chicken, half of the cheese, and orzo to the dish. Whisk to combine evenly and ensure all ingredients are mixed well into the liquid.
- Top with the remaining cheese and then layer with crispy fried onions.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and the edges are bubbly.