Effortless Monterey Chicken Orzo (Print Version)
# Ingredients:
→ Base
01 -
5 garlic cloves, chopped
02 -
600 ml chicken broth
03 -
450 g sour cream
04 -
1 can (300 g) herbed chicken soup
→ Seasonings
05 -
1 teaspoon cracked black pepper
06 -
0.5 teaspoon salt
07 -
1 teaspoon all-in-one seasoning
→ Vegetables & Pasta
08 -
450 g dry orzo
09 -
3 cups (90 g) fresh spinach, ripped, or grab 1 box (280 g) frozen chopped spinach, thaw it first
→ Protein & Cheese
10 -
2 cups (250 g) cooked rotisserie chicken, pulled apart
11 -
3 cups (300 g) Monterey Jack cheese, shredded fresh
→ Topping
12 -
1 can (170 g) crunchy fried onions
# Instructions:
01 -
Turn the oven to 175°C. Spray a 23 x 33 cm baking dish or rub with butter so nothing sticks.
02 -
Dump the herbed chicken soup, chicken broth, sour cream, chopped garlic, cracked pepper, salt, and all-in-one seasoning in your dish. Give everything a good whisk so it's all even.
03 -
Now toss in the orzo, half the Monterey Jack, pulled chicken, and spinach. Gently mix or stir so everything gets coated in that creamy sauce.
04 -
Sprinkle the rest of the shredded Monterey Jack over the top, then scatter a bunch of crunchy onions for some crunch.
05 -
Pop some foil over the dish. Put it in the oven for 25 minutes to start things off.
06 -
Carefully peel back the foil. Bake it for another 10 to 15 minutes. You'll know it's done when the edges look bubbly and the top goes golden.
# Notes:
01 -
Like it spicier? Toss in some paprika or cayenne to the seasoning mix.