Monterey Chicken One-Pan Orzo (Print Version)
# Ingredients:
→ Base
01 -
5 cloves garlic, peeled and minced
02 -
600 ml chicken broth
03 -
450 g sour cream
04 -
1 can (300 g) herbed chicken soup
→ Seasonings
05 -
1 teaspoon ground black pepper, freshly cracked
06 -
0.5 teaspoon table salt
07 -
1 teaspoon all-purpose spice mix
→ Vegetables & Pasta
08 -
450 g dry orzo pasta
09 -
3 cups (90 g) torn raw spinach or 1 box (280 g) frozen chopped spinach, thawed and squeezed dry
→ Protein & Cheese
10 -
2 cups (250 g) shredded rotisserie chicken
11 -
3 cups (300 g) Monterey Jack cheese, grated by hand
→ Topping
12 -
1 can (170 g) crunchy fried onions
# Instructions:
01 -
Turn your oven on to 175°C. Spread a thin layer of butter or nonstick spray over a 23 x 33 cm casserole dish so stuff won't stick.
02 -
Dump sour cream, herbed chicken soup, chicken stock, the seasoning blend, salt, pepper, and garlic in the dish. Whisk it all together so it's smooth and mixed up.
03 -
Toss in the orzo, spinach, half your cheese, plus the shredded chicken. Give everything a solid stir or whisk until it's all nicely mixed in the saucy base.
04 -
Throw the last of your Monterey Jack all over the top. Dump on the crispy fried onions for that crunchy finish.
05 -
Cover everything tightly with foil and slide the casserole in for 25 minutes.
06 -
Take off the foil. Let it bake for 10–15 minutes more so it's bubbling and gets a nice golden top.
# Notes:
01 -
If you like a little kick, add more cayenne or some smoky paprika to the spice mix.