Description
A comforting Monterey Chicken One Pan Orzo that brings family together with creamy, cheesy goodness and vibrant flavors.
Ingredients
Scale
- 10.5 oz can cream of chicken with herbs (condensed, not diluted)
- 16 oz container sour cream (full-fat recommended)
- 2.5 cups chicken stock (low-sodium option works)
- 5 cloves garlic, minced
- 1 teaspoon all-purpose seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon freshly cracked black pepper
- 3 cups fresh spinach leaves (torn or 10 oz frozen, thawed and squeezed dry)
- 16 oz dry orzo (uncooked)
- 3 cups Monterey Jack cheese (freshly grated, reserve half for topping)
- 6 oz can French’s crispy fried onions (for topping)
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch casserole dish well to prevent sticking.
- In the prepared dish, combine the cream of chicken soup, sour cream, and chicken stock. Add minced garlic, all-purpose seasoning, salt, and pepper, whisking until smooth.
- Fold in the fresh spinach, shredded rotisserie chicken, and the dry orzo pasta, mixing in half of the Monterey Jack cheese to blend flavors.
- For an irresistible crunch, sprinkle the remaining cheese and crispy fried onions on top. Cover tightly with foil, and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
- Allow to rest for 5 minutes before serving to let the flavors meld together.
Notes
For a lighter dish, consider substituting cream of chicken with cream of mushroom or using low-fat sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg