Monterey Chicken One Pan Orzo
A dump-and-bake casserole featuring creamy orzo, tender chicken, spinach, and melted Monterey Jack cheese topped with crispy fried onions. Everything cooks in one dish for easy cleanup.
Ingredients
- 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 (fresh garlic preferred)
- 1 teaspoon all-purpose seasoning Longhorn Prairie Dust or your favorite
- 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 rice-shaped pasta
- 3 cups Monterey Jack cheese freshly grated (divided - reserve half for topping)
- 2 cups rotisserie chicken shredded or diced
- 6 oz can French's crispy fried onions for topping
Instructions
- Prepare Your Casserole Dish
- Preheat your oven to 350°F. Grease a 9x13 inch casserole dish generously with nonstick cooking spray or butter, coating the sides and corners well.
- Create the Creamy Base
- Add the cream of chicken soup, sour cream, and chicken stock directly to the prepared casserole dish. Add minced garlic, all-purpose seasoning, salt, and freshly cracked pepper. Whisk everything together vigorously for about 2 minutes until completely smooth with no lumps remaining.
- Add the Main Ingredients
- Add torn spinach leaves (or thawed and squeezed frozen spinach), shredded rotisserie chicken, and all the dry orzo pasta to the sauce. Add half of the grated Monterey Jack cheese (reserve remaining half for topping). Whisk everything together thoroughly, ensuring the orzo is completely submerged in liquid and ingredients are evenly distributed.
- Top and Bake
- Sprinkle the remaining Monterey Jack cheese evenly over the top, creating a uniform layer. Top with the entire can of crispy fried onions, spreading them evenly. Cover the casserole dish tightly with aluminum foil. Bake covered for 25 minutes.
- Finish Baking
- Remove the foil carefully and bake uncovered for an additional 10-15 minutes, until the top turns golden brown and the edges bubble. The cheese should be melted and slightly crispy.
- Rest and Serve
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly and the orzo to firm up.
Notes
Liquid Check: If your casserole looks dry after 20 minutes, add a splash of chicken stock. Different orzo brands absorb varying amounts of liquid.
Fresh Cheese: Pre-shredded cheese contains anti-caking agents. Grate your own Monterey Jack for the creamiest results.
Don't Overbake: Watch closely during final uncovered baking. The difference between golden and burnt happens quickly.
Storage: Store covered in refrigerator for up to 4 days. Flavors improve after a day. Not recommended for freezing as texture changes.
Reheating: Add 1-2 tablespoons chicken stock when reheating individual portions in microwave (2-3 minutes). For whole casserole, add 1/4 cup stock, cover with foil, and bake at 325°F for 20-25 minutes.
Substitutions: Can use leftover grilled chicken, poached chicken, or even canned chicken. Frozen spinach works well if thawed and moisture squeezed out. Greek yogurt can replace sour cream for lighter version.
Fresh Cheese: Pre-shredded cheese contains anti-caking agents. Grate your own Monterey Jack for the creamiest results.
Don't Overbake: Watch closely during final uncovered baking. The difference between golden and burnt happens quickly.
Storage: Store covered in refrigerator for up to 4 days. Flavors improve after a day. Not recommended for freezing as texture changes.
Reheating: Add 1-2 tablespoons chicken stock when reheating individual portions in microwave (2-3 minutes). For whole casserole, add 1/4 cup stock, cover with foil, and bake at 325°F for 20-25 minutes.
Substitutions: Can use leftover grilled chicken, poached chicken, or even canned chicken. Frozen spinach works well if thawed and moisture squeezed out. Greek yogurt can replace sour cream for lighter version.