Monterey Chicken One-Pan Orzo

A comforting one-pan casserole with tender rotisserie chicken, cheesy orzo, and creamy sauces—a perfect dish for busy weeknights.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Creamy Base

1 can cream of chicken with herbs (10.5 oz)
16 oz sour cream
2.5 cups chicken stock Use low-sodium if preferred.
5 cloves garlic (minced) You can use pre-minced garlic for convenience.
1 tsp all-purpose seasoning
½ tsp salt
1 tsp freshly cracked pepper

Main Ingredients

3 cups fresh spinach leaves (torn) You can also use 1 (10 oz) box frozen chopped spinach, thawed.
16 oz dry orzo Orzo will expand during cooking.
3 cups Monterey Jack cheese (freshly grated) Feel free to substitute with sharp cheddar or pepper jack.
2 cups rotisserie chicken (shredded) You can use cooked chicken breast instead of rotisserie.
1 can French’s crispy fried onions (6 oz) Add more for extra crunch if desired.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9×13 casserole dish.
In a large mixing bowl, combine the cream of chicken, sour cream, and chicken stock, stirring until smooth.
Add minced garlic, all-purpose seasoning, salt, and pepper. Mix well.
Gently fold in fresh spinach, shredded rotisserie chicken, half of the grated cheese, and dry orzo until everything is coated.

Baking

Transfer the mixture into the casserole dish and top with the remaining cheese and crispy fried onions.
Cover with foil and bake for 25 minutes. After that, uncover and bake for an additional 10-15 minutes until golden brown and bubbly.

Notes

Serve with garlic bread or a salad. You can garnish with fresh parsley or a sprinkle of paprika for added flavor and presentation. Store leftovers in an airtight container for up to three days or freeze for up to two months.