Description
Monterey Chicken Orzo is a creamy, comforting baked casserole featuring tender chicken, spinach, and orzo pasta in a rich cheesy sauce. This easy-to-make dish blends creamy sour cream and cream of chicken soup with savory seasonings and crispy fried onions for a satisfying family meal.
Ingredients
Scale
Wet Ingredients
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- 2½ cups chicken stock
Dry Ingredients & Seasonings
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and pepper (to taste)
- 1 (16-oz) package orzo pasta (uncooked)
Vegetables & Cheese
- 1 (10-oz) package frozen spinach, thawed and drained
- 3 cups shredded Monterey Jack cheese, divided
Protein & Toppings
- 3 cups cooked chopped chicken
- 1 (6-oz) can French’s crispy fried onions, divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and place it aside for later use.
- Combine Ingredients: In a large mixing bowl, thoroughly stir together the cream of chicken soup, sour cream, and chicken stock until smooth. Then add the cooked chicken, uncooked orzo pasta, thawed and drained spinach, 2 cups of the shredded Monterey Jack cheese, onion powder, garlic powder, and half of the crispy fried onions. Season with salt and black pepper to your taste, mixing everything evenly.
- Assemble Casserole: Pour the mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of shredded Monterey Jack cheese and the rest of the French’s crispy fried onions on top. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Place the covered dish in the preheated oven and bake for 25 minutes. After that, carefully remove the foil and bake for an additional 10 to 15 minutes until the cheese topping is fully melted and the casserole is hot and bubbly throughout.
Notes
- Be sure to thoroughly drain the thawed spinach to avoid excess moisture in the casserole.
- Use cooked chicken leftovers or rotisserie chicken for convenience and great flavor.
- Covering with foil during the initial baking helps keep the orzo moist and allows it to cook evenly.
- Let the casserole rest for about 5 minutes before serving to allow it to set slightly for easier slicing.
- For a lower sodium dish, use low-sodium chicken stock and cream of chicken soup.
