Description
A creamy and comforting one-pan dish combining rotisserie chicken, orzo, and spinach, baked to perfection for a quick weeknight dinner.
Ingredients
Scale
- 1 (10.5 oz) can cream of chicken with herbs
- 1 (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
- Grease a 9×13 casserole dish with nonstick cooking spray or butter.
- Preheat the oven to 350°F (175°C).
- In the casserole dish, add the cream of chicken, sour cream, and chicken stock; combine until well blended.
- Incorporate garlic, all-purpose seasoning, salt, and pepper, whisking until smooth.
- Add spinach, rotisserie chicken, half of the grated cheese, and orzo; mix to evenly distribute.
- Top with the remaining cheese and add an even layer of crispy fried onions on top.
- Cover the dish with foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes until the top is golden brown and the edges are bubbly.
Notes
Make sure to whisk the base ingredients thoroughly to avoid a lumpy texture. You can substitute sour cream with Greek yogurt or chicken stock with vegetable broth for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg