Description
A creamy one-pan orzo dish made with rotisserie chicken, Monterey Jack cheese, spinach, and a rich, flavorful sauce—topped with crispy fried onions for the perfect finishing crunch.
Ingredients
Base
- 1 (10.5 oz) can cream of chicken with herbs
- 16 oz sour cream
- 2.5 cups chicken stock
- 5 garlic cloves, minced
- 1 teaspoon all-purpose seasoning
- ½ teaspoon salt
- 1 teaspoon freshly cracked black pepper
Add-Ins
- 3 cups fresh spinach, torn
or 1 (10 oz) box frozen 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 deep skillet or pot, combine the cream of chicken soup, sour cream, chicken stock, minced garlic, all-purpose seasoning, salt, and pepper. Stir until smooth.
- Add the dry orzo and spinach. Stir well to coat the pasta and incorporate the greens.
- Fold in the shredded rotisserie chicken. Bring to a gentle simmer over medium heat.
- Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Add a splash of stock if needed.
- Remove from heat and stir in the Monterey Jack cheese until melted and creamy.
- Sprinkle crispy fried onions over the top before serving. Enjoy warm.
Notes
- Add extra broth if the orzo thickens too quickly.
- Use pepper jack for a spicy twist or cheddar for extra richness.
- Stir in peas, mushrooms, or roasted peppers for more veggies.
- For a baked version, transfer to a casserole dish, top with onions, and bake at 350°F for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes