Name: Monterey Chicken One-Pan Orzo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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); 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 pasta; 3 cups Monterey Jack cheese, freshly grated; 2 cups rotisserie chicken, shredded; 1 (6 oz) can French’s crispy fried onions

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Introduction

This Monterey Chicken One-Pan Orzo is a comforting, cheesy casserole perfect for busy weeknights. It combines tender chicken, creamy sauce, fresh spinach, and crispy fried onions for a deliciously satisfying meal all baked in one dish.

A close-up of a creamy baked casserole being lifted with a wooden spoon by a woman's hand, showing layers of melted cheese with a golden, crispy topping, green spinach leaves visible within, and tender pasta beneath the cheese. The casserole sits in a white rectangular dish on a white marbled surface, with a blurred candle in the background. The overall look is warm, cheesy, and comforting. photo taken with an iphone --ar 4:5 --v 7

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)
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, shredded
1 (6 oz) can French’s crispy fried onions

Instructions

Step 1: Grease a 9×13-inch casserole dish with nonstick cooking spray or butter. Preheat your oven to 350°F (175°C).
Step 2: In the casserole dish, combine cream of chicken soup, sour cream, and chicken stock. Add minced garlic, all-purpose seasoning, salt, and pepper. Whisk everything until the mixture is smooth and creamy without lumps.
Step 3: Stir in the spinach, shredded chicken, half of the grated cheese, and the dry orzo. Whisk well to evenly incorporate all ingredients and distribute them throughout the liquid.
Step 4: Sprinkle the remaining cheese evenly over the top of the casserole. Then add a layer of crispy fried onions on top.
Step 5: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and the edges are bubbly.

Tips & Variations

Use fresh spinach for better texture, but frozen spinach works well when thawed and drained thoroughly.
Substitute rotisserie chicken with cooked shredded turkey or leftover grilled chicken.
Try adding a pinch of smoked paprika or cayenne for a subtle smoky kick.
For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot throughout, or warm the entire dish covered in a 350°F oven for about 15 minutes to preserve crispiness on top.

How to Serve

A close-up view of a baked casserole in a white ceramic dish shows a thick top layer of crispy, golden-brown fried onions with a crunchy texture spread evenly. Beneath the crispy onions, there is a creamy light yellow layer with hints of green herbs mixed within, giving a soft texture that contrasts with the top. The edges reveal a rich, cheesy, and slightly bubbly consistency, highlighting the baked nature of the dish. The casserole dish is placed on a white marbled surface, with part of a white ceramic spoon handle visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake as directed when ready.

Is this dish suitable for freezing?

This casserole can be frozen before baking. Cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, adding extra baking time if still partially frozen.