Creamy Monterey Chicken Orzo: Your One-Pan Comfort Meal

Enjoy a creamy Monterey Chicken Orzo dish that's perfect for busy evenings, combining convenience and flavor in a one-pan meal.

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Prep Time 10

Cook Time 35

Resting Time 5

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 10 oz can low-sodium cream of chicken soup Substitution: Use a homemade chicken sauce or dairy-free cream soup for a lighter option.
2 cups sour cream Substitution: Greek yogurt can be used for a healthier option.
2 cups chicken stock Note: Use vegetable stock for a vegetarian version.
3 cloves garlic, minced Substitution: Garlic powder can be used if fresh is unavailable.
2 teaspoons onion powder Note: Can omit or use fresh chopped onions instead.

For the Goodness

3 cups baby spinach Substitution: Kale or Swiss chard may also be used.
1 lb uncooked orzo pasta Note: No boiling required, it cooks directly in the oven.

For the Cheesy Topping

2 1/2 cups Monterey Jack cheese, grated and divided Substitution: Cheddar or a dairy-free cheese for a different taste.
1/2 cup Parmesan cheese, finely grated and divided
1 6 oz can crispy fried onions, divided Substitution: Toasted breadcrumbs can provide a similar texture.

For Seasoning

3 cups cooked and chopped chicken Substitution: Rotisserie chicken can save time.

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken stock, and whisk until smooth.
Add minced garlic, onion powder, baby spinach, uncooked orzo, cooked chicken, 1 1/2 cups Monterey Jack cheese, 1/4 cup Parmesan cheese, and half of the crispy fried onions. Season with salt and pepper, then mix thoroughly.
Spread the mixture evenly in the greased baking dish and sprinkle the remaining Monterey Jack cheese, Parmesan cheese, and crispy fried onions on top. Cover with aluminum foil.
Bake covered for 25 minutes to let the flavors meld and the orzo absorb the liquids.
Remove the foil and continue baking uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Allow the dish to rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For adding extra flavor, consider including dried herbs like thyme or parsley. Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months.

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