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Monterey Chicken One-Pan Orzo Recipe

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★★★★★

4.7 from 65 reviews

Monterey Chicken One-Pan Orzo is a comforting and creamy casserole combining tender rotisserie chicken, fresh spinach, and orzo pasta baked with a rich blend of cream of chicken soup, sour cream, and Monterey Jack cheese. Finished with a crunchy topping of crispy fried onions, this easy-to-make dish is perfect for a hearty family dinner with minimal cleanup.

Ingredients

Scale

Base and Sauce

  • 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

Vegetables and Pasta

  • 3 cups fresh spinach leaves, torn (or 1 – 10 oz box frozen chopped spinach, thawed)
  • 16 oz dry orzo pasta

Cheese and Protein

  • 3 cups Monterey Jack cheese, freshly grated
  • 2 cups rotisserie chicken, shredded

Topping

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

Instructions

  1. Prepare the baking dish and oven: Grease a 9×13-inch casserole dish with nonstick cooking spray or butter to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the casserole is assembled.
  2. Mix the sauce ingredients: In the prepared casserole dish, add the cream of chicken soup, sour cream, and chicken stock. Incorporate the minced garlic, all-purpose seasoning, salt, and freshly cracked pepper. Whisk the mixture thoroughly until it is smooth and creamy with no lumps, creating a flavorful base for the casserole.
  3. Combine spinach, chicken, cheese, and orzo: Add the torn fresh spinach (or thawed frozen spinach), shredded rotisserie chicken, half of the Monterey Jack cheese, and dry orzo pasta directly into the sauce mixture in the casserole dish. Whisk gently to evenly distribute all ingredients throughout the liquid, making sure the spinach and orzo are well incorporated.
  4. Add cheese and crispy onion topping: Sprinkle the remaining Monterey Jack cheese evenly over the top of the mixture. Then, add an even layer of French’s crispy fried onions on top for a crunchy, golden finish after baking.
  5. Bake covered and then uncovered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this initial baking, remove the foil and continue baking uncovered for an additional 10-15 minutes, or until the topping turns golden brown and the edges are bubbly, signaling the casserole is hot and cooked through.

Notes

  • The all-purpose seasoning can be a blend of herbs like parsley, thyme, and rosemary or your favorite store-bought poultry seasoning.
  • The rotisserie chicken can be substituted with cooked shredded chicken breast for a homemade touch.
  • If fresh spinach isn’t available, frozen chopped spinach works well; just be sure to thaw and drain excess moisture before using.
  • For an extra creamy texture, you can add a splash of heavy cream or milk to the sauce mixture.
  • This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.

Keywords: Monterey Chicken, One-Pan Orzo, Chicken Casserole, Creamy Orzo Bake, Easy Dinner, Comfort Food

Find it online: https://chefmilacook.com/monterey-chicken-one-pan-orzo-recipe/