Monterey Chicken One Pan Orzo was the recipe that changed weeknights for me. The first time I made this creamy, cheesy casserole, my kids scraped the dish clean before I could sit down. It’s warm, filling, and made in just one pan which means no extra dishes and no extra stress. And that’s exactly what I need after a long day.
This isn’t just dinner. It’s the kind of meal that fills the kitchen with the smell of melted cheese, savory garlic, and warm memories. It’s comfort food in its truest form, and I promise, once you make it, it’ll be part of your rotation too.
Monterey Chicken One Pan Orzo
Equipment
- 9×13-inch Casserole Dish
- Whisk
- Measuring Cups
- Foil
Ingredients
Main Ingredients
- 1 can Cream of Chicken with Herbs 10.5 oz can
- 16 oz Sour Cream full-fat preferred
- 2.5 cups Chicken Stock low sodium
- 5 cloves Garlic minced
- 1 teaspoon All-Purpose Seasoning see notes for homemade blend
- 0.5 teaspoon Salt
- 1 teaspoon Freshly Cracked Black Pepper
- 3 cups Fresh Spinach Leaves torn, or substitute with 10 oz frozen chopped spinach, thawed and drained
- 16 oz Dry Orzo Pasta uncooked
- 3 cups Monterey Jack Cheese freshly grated, divided
- 2 cups Rotisserie Chicken shredded
- 1 can French’s Crispy Fried Onions 6 oz can
Optional Homemade Seasoning
- 2 teaspoons Paprika
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Cayenne Pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
Note from Anna: I always keep a can of cream of chicken soup and a box of orzo in the pantry this recipe has saved dinner more times than I can count.
Why Monterey Chicken One Pan Orzo Is a Family Favorite
This recipe is simple, hearty, and hits all the right notes. It’s packed with flavor and texture from the creamy sauce to the crispy fried onion topping.
You don’t need to cook the pasta ahead of time. The orzo goes in dry and soaks up all the savory goodness while it bakes.
Rotisserie chicken keeps things easy and juicy no need to cook meat from scratch.
The spinach sneaks in some greens, the cheese brings that ooey-gooey pull, and the crispy onions? They’re the grand finale.
Whether you’re feeding picky eaters, prepping lunch for tomorrow, or just need something that doesn’t involve standing over the stove, Monterey Chicken One Pan Orzo is the answer.
And if you’re like me, once you taste how cozy and satisfying this dish is, Monterey Chicken One Pan Orzo will show up on your meal plan more than once a week.
The Ingredients That Make It Magic
1 (10.5 oz) can cream of chicken with herbs
This gives you a creamy base that’s full of flavor. I like the herb version, but plain works too.
16 oz container sour cream
Adds just the right tang and makes the sauce silky smooth.
2.5 cups chicken stock
Use low sodium to control the seasoning. This helps cook the orzo perfectly in the oven.
5 garlic cloves, minced
Fresh garlic is a must skip the jarred stuff if you can.
1 teaspoon all-purpose seasoning
See my homemade blend below it gives the dish that little something extra.
1/2 tsp salt + 1 tsp freshly cracked pepper
Season to taste, but remember: the soup and cheese already bring salt.
3 cups fresh spinach (or 1 (10 oz) box frozen spinach, thawed)
Both work great. If using frozen, squeeze it dry first.
16 oz dry orzo pasta
Don’t cook it! It bakes right in the dish and absorbs all that creamy flavor.
3 cups Monterey Jack cheese, freshly grated
Freshly grated melts better. You can swap in some pepper jack if you like heat.
2 cups rotisserie chicken, shredded
Easy, tender, and full of flavor. One rotisserie chicken is more than enough.
1 (6 oz) can French’s crispy fried onions
Trust me don’t skip these. They add the perfect crunch.
My Homemade All-Purpose Seasoning
This blend brings warmth and depth. I keep a jar in my spice drawer at all times.
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp pepper
Note: I sometimes double this batch and use it on roasted veggies too so good with carrots or sweet potatoes!
How to Make Monterey Chicken One Pan Orzo Step-by-Step
Step 1: Prep your dish
Grease a 9×13-inch casserole dish with butter or nonstick spray. Preheat your oven to 350°F.
Step 2: Mix the creamy base
Right in the baking dish, whisk together the cream of chicken soup, sour cream, chicken stock, garlic, all-purpose seasoning, salt, and pepper. Whisk until smooth.
Step 3: Add the goods
Stir in the spinach, shredded chicken, uncooked orzo, and half the cheese. Mix everything gently until combined and evenly spread out.
Step 4: Top it off
Sprinkle the remaining cheese over the top, then cover with crispy fried onions for that golden crunch.
Step 5: Bake
Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes, until bubbly and golden around the edges.
Let it rest for 5 minutes before serving so everything sets beautifully.
Tips & FAQs
What is orzo?
Orzo is a short pasta shaped like rice. It cooks like pasta but looks like a grain, which makes it perfect for creamy bakes like Monterey Chicken One Pan Orzo.
Can I use fresh spinach?
Yes! I often do. Just roughly chop it and stir it in. One pound of fresh spinach cooks down to about the same as a 10 oz frozen package.
Should I cook the orzo first?
Nope! Add it dry. It will cook perfectly as the casserole bakes.
Can I make it ahead?
Absolutely. Mix everything except the orzo and keep it in the fridge. When ready to bake, stir in the dry orzo, top with cheese and onions, and bake as directed.
Can I freeze it?
Yes! Bake it first, let it cool completely, then wrap tightly and freeze for up to 4 months. Reheat in the oven at 350°F until warmed through.
Make It Your Own
Want to mix things up? Try these delicious variations:
Pesto Orzo – Add 2 tablespoons of basil pesto to the base for a fresh twist.
Southwest Style – Add corn, black beans, and chopped bell peppers. Use a mix of Monterey Jack and Colby cheese.
Tuscan Chicken Orzo – Stir in sun-dried tomatoes, swap Monterey Jack for parmesan, and add a squeeze of lemon.
Mushroom Magic – Add sautéed mushrooms and swap the cream of chicken for cream of mushroom.
Even with all these fun swaps, the foundation of Monterey Chicken One Pan Orzo stays strong and satisfying.
What to Serve with Monterey Chicken One Pan Orzo
You honestly don’t need sides, but here are some of my go-tos:
- A simple green salad with lemon vinaigrette
- Steamed broccoli or green beans
- Garlic bread or soft dinner rolls
And if you’re feeding a crowd? Just double the recipe and use two pans it disappears fast!
Monterey Chicken One Pan Orzo: A Weeknight Win Every Time
I’ve lost count of how many times I’ve made Monterey Chicken One Pan Orzo, and every time, I’m reminded why it’s my go-to. It’s cozy, creamy, filling, and so easy. It’s the kind of meal that doesn’t just feed people it makes them feel loved.
So if you’re looking for a casserole that brings comfort, convenience, and a whole lot of flavor, Monterey Chicken One Pan Orzo is it.
Tag me if you make it I’d love to see your twist. Food tastes better when it’s shared.
Note: My grandma always said, “It’s not what you make, it’s how it makes them feel.” This one feels like home.
More recipes I love:
Garlic Butter Chicken Bites & Spicy Cajun Alfredo Twisted Pasta
