Monterey Chicken One-Pan Orzo (Print Version)
# Ingredients:
→ Base
01 -
1 can (300 g) cream of chicken with herbs
02 -
450 g sour cream
03 -
600 ml chicken stock
04 -
5 garlic cloves, minced
→ Seasonings
05 -
1 teaspoon all-purpose seasoning
06 -
0.5 teaspoon salt
07 -
1 teaspoon freshly cracked black pepper
→ Vegetables & Pasta
08 -
3 cups (90 g) fresh spinach leaves, torn, or 1 box (280 g) frozen chopped spinach, thawed
09 -
450 g dry orzo
→ Protein & Cheese
10 -
3 cups (300 g) Monterey Jack cheese, freshly grated
11 -
2 cups (250 g) rotisserie chicken, shredded
→ Topping
12 -
1 can (170 g) crispy fried onions
# Instructions:
01 -
Grease a 23 x 33 cm casserole dish lightly with nonstick spray or butter, and preheat oven to 175°C.
02 -
In the prepared dish, combine the cream of chicken soup, sour cream, chicken stock, all-purpose seasoning, salt, pepper, and minced garlic. Whisk until smooth and homogeneous.
03 -
Add fresh spinach, shredded chicken, half of the grated Monterey Jack cheese, and dry orzo to the dish. Whisk or stir until all ingredients are evenly distributed throughout the liquid base.
04 -
Sprinkle the remaining Monterey Jack cheese evenly on top. Add a generous layer of crispy fried onions as the finishing topping.
05 -
Cover the casserole dish securely with foil. Bake in the preheated oven for 25 minutes.
06 -
Remove the foil and continue baking for an additional 10–15 minutes until the top is golden and the edges are bubbling.
# Notes:
01 -
For a spicier flavour profile, enhance the all-purpose seasoning with extra cayenne pepper or paprika.