If you’re craving an ultra-comforting weeknight dinner but want to avoid a stack of dirty dishes, look no further than this Monterey Chicken One-Pan Orzo. This crowd-pleaser bakes old-fashioned Monterey Chicken flavors right into a creamy, irresistibly cheesy orzo casserole, all using just one dish. With juicy rotisserie chicken, plenty of spinach, and a savory layer of crispy fried onions, this recipe transforms ease and simplicity into something undeniably special!

Monterey Chicken One-Pan Orzo Recipe - Recipe Image

Ingredients You’ll Need

The best part about Monterey Chicken One-Pan Orzo is how each ingredient, while simple, brings something crucial: creaminess, savoriness, color, and just the right crunch. Gather these basics, and you’re halfway to a magical meal!

Cream of chicken with herbs (10.5 oz can): This shortcut base brings savory, creamy depth and aromatic herby notes.
Sour cream (16 oz container): Adds lushness and light tang to the sauce, making every bite super smooth.
Chicken stock (2.5 cups): Friends, this is where the flavor blooms and keeps everything perfectly moist as it bakes!
Garlic cloves, minced (5): Don’t skimp! Fresh garlic gives the whole casserole irresistible aroma.
All-purpose seasoning (1 teaspoon): A combination of paprika, garlic, onion, cayenne, salt, and pepper adds punch and warmth (see the recipe notes for a homemade blend).
Salt (1/2 tsp): Just enough to balance and amplify all those flavors.
Freshly cracked pepper (1 tsp): A generous grind brings gentle peppery heat.
Fresh spinach leaves, torn (3 cups) or frozen chopped spinach, thawed (10 oz box): Adds vibrant color, nutrition, and a barely-there earthiness.
Dry orzo (16 oz): This tender pasta soaks up every bit of creamy sauce while holding its shape.
Monterey Jack cheese, freshly grated (3 cups): Melty, mild, and the soul of those “Monterey” flavors.
Rotisserie chicken (2 cups): Nutty, juicy pulled rotisserie makes prep a cinch and adds big flavor.
French’s crispy fried onions (6 oz can): The golden, crunchy “wow” topper. Accept no substitutes!

How to Make Monterey Chicken One-Pan Orzo

Step 1: Prep Your Dish

Start by generously greasing a 9×13-inch casserole dish with nonstick spray or a slick of soft butter. This will help everything release without sticking and make cleanup even easier later. Preheat your oven to 350 degrees F so it’s piping hot when the pan goes in.

Step 2: Build the Creamy Base

Right in the casserole dish, add the cream of chicken with herbs, full container of sour cream, and chicken stock. Sprinkle in your minced garlic, all-purpose seasoning, salt, and a hearty grind of black pepper. Grab a whisk and blend everything together until smooth and creamy, with no visible clumps. The magic here is that you won’t dirty another bowl!

Step 3: Add Spinach, Orzo, Chicken, and Cheese

Now for the good stuff: Stir in your torn fresh spinach (or well-drained frozen), bite-sized rotisserie chicken, half the freshly grated Monterey Jack cheese, and all of your dry orzo. Use a large spoon or spatula to mix it evenly so every pasta grain is surrounded by creamy sauce, chicken, and greens.

Step 4: Cheese & Crunchy Topper

Scatter the rest of your Monterey Jack cheese generously over the top of the casserole. Open the can of crispy fried onions and spread them out in an even layer all over the cheese, covering every inch for that signature crunch you want in Monterey Chicken One-Pan Orzo.

Step 5: Bake That Casserole!

Cover your dish tightly with foil and bake for 25 minutes so the pasta cooks and the flavors meld together. Then, uncover it and bake for another 10 to 15 minutes until the cheese is melty, the top is beautifully golden brown, and the edges are irresistibly bubbly. Let it sit for a few minutes before serving so the sauce thickens up perfectly.

How to Serve Monterey Chicken One-Pan Orzo

Garnishes

To make your Monterey Chicken One-Pan Orzo pop, sprinkle on some freshly chopped parsley or snipped chives as soon as it comes out of the oven. A little sprinkle of extra cracked pepper or some bright diced tomatoes can add a dash of freshness and color for that “wow” presentation.

Side Dishes

This creamy casserole is hearty on its own, but if you want to round things out, serve it with a crisp green salad dressed in a zippy vinaigrette or some roasted green beans. Warm crusty bread or garlic knots also make the perfect partner for soaking up any extra sauce.

Creative Ways to Present

Elevate weeknight dinner by baking Monterey Chicken One-Pan Orzo in individual ramekins for a dinner party, or use a deep skillet for easy table-to-oven service. If you’re feeling playful, spoon it into roasted bell pepper halves for a festive touch, or top each serving with a drizzle of hot sauce for a hint of heat!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply cover the cooled Monterey Chicken One-Pan Orzo with plastic wrap or transfer to an airtight container, then refrigerate. It keeps fresh and flavorful for up to 4 days—if you can resist eating it all before then!

Freezing

To freeze, portion your cooled casserole into freezer-safe containers. It freezes beautifully for up to three months! Just note that the fried onion topping will soften, so add a fresh sprinkle when reheating for best crunch.

Reheating

Reheat individual portions in the microwave with a splash of chicken stock to keep things creamy. For larger portions, cover and rewarm in the oven at 350 degrees F until bubbly and piping hot, adding extra cheese and fried onions if you want to recapture that oozy, crispy topping!

FAQs

Can I use chicken thighs or breasts instead of rotisserie chicken?

Absolutely! Cooked and shredded boneless, skinless chicken breasts or thighs work beautifully in Monterey Chicken One-Pan Orzo. Just be sure the chicken is fully cooked and well-seasoned before mixing it in.

Can I use a different type of cheese?

You sure can. While Monterey Jack is classic for its meltability and mild flavor, feel free to swap in sharp cheddar, pepper jack, or even a Mexican blend for a fun twist on your Monterey Chicken One-Pan Orzo.

Can I make this dish vegetarian?

Definitely! For a vegetarian spin, use cream of mushroom soup instead of chicken, vegetable stock in place of chicken stock, and swap out the chicken for white beans or more veggies like sautéed mushrooms or roasted peppers.

How do I prevent the orzo from overcooking?

As long as you add the pasta dry and stick close to the bake times given, the orzo should turn out tender yet not mushy. Letting the casserole sit for several minutes after baking will also help the pasta finish cooking gently in the residual heat.

What can I do if the top starts to brown too quickly?

If you notice the fried onions or cheese browning before the casserole is bubbling underneath, loosely cover the dish with foil. This way, your Monterey Chicken One-Pan Orzo stays perfectly golden without sacrificing that all-important crispiness.

Final Thoughts

If you love easy dinners with bold, family-approved flavors, you can’t go wrong with Monterey Chicken One-Pan Orzo. Every forkful combines creamy pasta, melty cheese, savory chicken, and that unmistakable crispy onion crunch. So grab your casserole dish and get ready to add a new favorite to your weekly lineup—your taste buds and your dishwasher will thank you!