Description
This Monterey Chicken One Pan Orzo is creamy, cheesy, and packed with comforting flavors. Loaded with tender chicken, spinach, orzo, and topped with crispy fried onions, it’s an easy one-skillet dinner the whole family will love.
Ingredients
Units
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 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 3 cups fresh spinach leaves, torn (or 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
- In a large skillet, combine cream of chicken, sour cream, chicken stock, minced garlic, seasoning, salt, and pepper. Stir until well mixed.
- Add orzo and spinach to the skillet. Stir to coat and bring to a low simmer over medium heat.
- Stir in shredded chicken and continue simmering, covered, for 12–15 minutes, stirring occasionally until the orzo is tender and creamy.
- Stir in 2 cups of Monterey Jack cheese until melted and smooth.
- Top with remaining 1 cup of cheese and crispy fried onions.
- Optional: Broil for 2–3 minutes for an extra golden top.
- Serve hot and enjoy straight from the skillet.
Notes
- Grate cheese fresh for best melt and flavor.
- Use low heat to avoid overcooking orzo.
- Frozen spinach should be thawed and squeezed dry before use.
- Leftovers can be reheated with a splash of broth to maintain creaminess.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 110mg