Description
The Monterey Chicken Orzo Bake is a flavourful and homely dish perfect for those who enjoy a satisfying, creamy entree with layers of texture and taste. This one-pan meal seamlessly blends the tender juiciness of rotisserie chicken with the al dente bite of orzo pasta, enriched with a creamy sauce, a generous helping of Monterey Jack cheese, and a crispy fried onion topping. Ideal for a family dinner, its simplicity doesn’t take away from its delectable allure, making it a favorite for busy weeknights or a cozy weekend meal.
Ingredients
Scale
- 1–10.5 oz can cream of chicken with herbs
- 16 oz container sour cream
- 2.5 cups chicken stock
- 5 garlic cloves, minced
- 1 teaspoon all-purpose seasoning
- 1/2 tsp salt
- 1 tsp freshly cracked pepper
- 3 cups fresh spinach leaves torn (or substitute with 1–10 oz box frozen chopped spinach, thawed)
- 16 oz dry orzo
- 3 cups Monterey Jack cheese, freshly grated
- 2 cups rotisserie chicken, shredded
- 1–6 oz can French’s crispy fried onions
Instructions
- Prepare the Baking Dish: Start by greasing a 9×13 casserole dish using nonstick cooking spray or butter. Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
- Mix the Base Ingredients: In the prepared casserole dish, combine the cream of chicken, sour cream, and chicken stock. Add the minced garlic, salt, pepper, and all-purpose seasoning. Whisk thoroughly until the mixture is smooth and without lumps, creating a creamy base for the orzo and fillings.
- Add the Main Ingredients: Stir in the torn spinach, shredded rotisserie chicken, half of the grated Monterey Jack cheese, and the dry orzo. Mix well to ensure even distribution of all components in the creamy mixture.
- Top and Bake: Sprinkle the remaining cheese over the mixture, followed by an even layer of crispy fried onions. Cover the dish with foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue to bake for an additional 10-15 minutes until the top is golden brown and the edges are bubbly.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes