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When I need cozy cheesy food and really don't want a bunch of dishes, this Monterey Chicken One-Pan Orzo is my number one pick. Just toss everything into a baking dish and pop it in the oven. The whole thing turns bubbly and golden with almost zero effort. It's a lifesaver on those nights when time or energy are in short supply. Everyone always dives in and I can't even remember how many times it's gotten me out of dinner trouble.
The first time I made this was after my kids came home from soccer wanting melty cheesy food. Now we make it every month because everyone wipes it out, no leftovers.
Tasty Ingredients
- Rotisserie chicken: Buy a cooked chicken and shred it for easy protein, or toss in any leftover chicken you have
- Monterey jack cheese: Shred a block yourself for the smoothest melting cheese, skip the pre-shredded stuff if you can
- Dry orzo: The pasta soaks up loads of flavor, make sure it's dry so it bakes up just right
- Fresh spinach leaves: Tear them up so they wilt down, or grab frozen spinach that's been thawed if that saves time
- Salt and freshly cracked pepper: These bring out the flavors and make everything pop
- All-purpose seasoning: Adds a burst of flavor, use a blend you like or check my note for a homemade option
- Garlic cloves: Chop fresh garlic for the best taste, not the jar stuff unless you really need to
- Chicken stock: Use low-sodium or homemade if you want to control salt, adds a savory base
- Sour cream: Full-fat makes it tangy and rich, teams up great with the cheese
- Cream of chicken with herbs: Goes in for extra creamy texture and herby flavor, pick a reduced-salt can if you want
- Frenchs crispy fried onions: Sprinkle these on top for a crunchy finish that everyone loves
Step-by-Step Directions
- Let it get crispy up top:
- Take off the foil and keep baking about ten or fifteen minutes until the edges bubble and the top is totally golden and creamy underneath
- Grease your pan well:
- Cover a 9x13 baking dish in lots of nonstick spray or butter so it doesn't stick and you get rich flavor in every bite
- Assemble with orzo, spinach, and chicken:
- Stir together the orzo, half the cheese, spinach, rotisserie chicken, and creamy mix. Make sure there's no dry pasta hiding at the bottom
- Whisk the creamy layer:
- Dump sour cream, cream of chicken, chicken stock, garlic, seasonings, salt, and pepper into your dish and whisk until totally smooth with no clumps
- Finish with cheese and crunch, then bake covered:
- Sprinkle on the rest of the cheese and all the crispy onions, then seal the dish tight with foil and bake at 350 for twenty-five minutes
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There was a time my daughter did the fried onion sprinkle all over the top and we both started laughing since every bite got extra crunch. Now it's her must-do job every time we make it together.
Storing Leftovers
Keep any leftover Orzo in a covered container in the fridge for up to four days. Warm up a bowl in the microwave or cover and bake in the oven for fifteen minutes at 350. If you want, prep everything the night before and stash in the fridge before you bake it fresh for company.
Swap Options
No Monterey jack? Mozzarella or a mellow cheddar work fine. Out of spinach? Use kale or frozen peas instead. Any cooked chicken does the trick – leftover grilled chicken is perfect too.
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How to Serve
This dish holds up all on its own, but a leafy green salad or roasted broccoli makes an easy side if you like. I usually bring the whole casserole straight to the table and let everyone scoop what they want.
Frequently Asked Questions
- → Is switching to regular cooked chicken alright?
Totally! Just make sure your chicken’s shredded and still juicy so it stays tender in the mix.
- → Should I pre-cook the orzo first?
Nope, throw the orzo in dry. It’ll soak up all that yummy sauce as it bakes.
- → Can I swap in frozen spinach for fresh?
You bet! Just let frozen spinach thaw out and squeeze out extra water before adding.
- → Out of those crisp fried onions?
Try using crushed crackers or crispy breadcrumbs for a similar crunch on top.
- → What’s the best way to keep leftovers?
Pop extras into a sealed container in the fridge. Heat them back up in the microwave or oven—easy!
- → Can I prep this before baking?
For sure! Put it all together, cover up, and stash in the fridge. When you’re ready, bake a bit longer if it’s cold.