Monterey Chicken One Pan Orzo

Chicken, orzo, Monterey Jack, spinach, sour cream, crispy onions—baked into one creamy, cozy, one-pan comfort meal.

this Recipe

I wasn’t trying to make magic when I threw this together. I was just tired. Like… the kind of tired where the idea of opening the dishwasher makes you consider living off crackers for dinner. That tired.

It was one of those chaotic Tuesdays—you know the ones. Work dragged, the dog threw up (twice), the toddler refused socks on principle, and the only clean shirt I had left smelled like detergent and regret. I had no plan. None. Just a vague hope the fridge would surprise me.

And, okay, it kinda did?

There was leftover chicken from the weekend (shoved behind some pickles), an unopened tub of sour cream, and a can of cream of chicken soup I’d apparently hoarded during that “stock your pantry” phase in 2020. I found a half-forgotten box of orzo that had somehow escaped the usual pasta purge, and some frozen spinach I swear I bought for smoothies but never got around to blending. (Don’t judge me.)

So, I dumped it all into a dish. Tossed in a few seasonings. Cheese, because obviously. And topped it off with those crispy onions that I definitely only bought because I saw them on TikTok last Thanksgiving. I didn’t think much of it… until I pulled it out of the oven and stood there like, “Wait. Did I just… accidentally win at dinner?”

Yes. Yes, I did.

And now? This Monterey Chicken One Pan Orzo is in the regular rotation—like, can’t live without it regular. If you’re into creamy, melty, cheesy, low-effort comfort food with just enough green to make you feel like you’re making responsible choices—this is it.

Why You’ll Love This Monterey Chicken One Pan Orzo Recipe?

Honestly? Because it’s easy. Like, actually easy. Not “Pinterest easy” where they say 30 minutes but they really mean two hours, ten bowls, and a surprise anxiety spiral. Nope. This is one dish. One mixing bowl. The orzo cooks in the creamy base. No boiling. No draining. No mental gymnastics.

It’s also one of those meals where the leftovers taste even better the next day, which means future you will love present you for making it.

And the flavor? Oooh boy. It’s creamy but not too rich, cheesy but not overwhelming, and the Monterey Jack brings that buttery melt that feels like a hug. The spinach blends in, adding just enough green to make you feel like you’re not eating something totally indulgent (even though… you absolutely are). And those crispy onions on top? I’d eat a whole pan of just those. They’re the real MVP here.

Ingredient Notes:

Let’s be real—this isn’t one of those “organic farmers market” dishes. It’s stuff you probably already have. Or could easily grab without needing to go to three stores and sell your soul.

• Cream of Chicken Soup – Honestly, it’s not glamorous, but it works. Unsalted if you’ve got it. Regular is fine. This is not the hill we die on.

• Sour Cream – Tangy, creamy, and thick enough to hold everything together. Full-fat is best, but if you use light, it won’t ruin the vibe.

• Chicken Broth – Gets the orzo cooking and keeps things from turning into cement. I use low-sodium so I can salt to taste.

• Onion + Garlic Powder – No chopping. Just flavor. Shake, stir, done.

• Orzo – That little rice-shaped pasta? Total unsung hero. Cooks like a dream in casseroles.

• Spinach – I used frozen. You can use fresh, but you’ll need a lot more of it. And please squeeze the frozen stuff within an inch of its life. Wet spinach is… ugh.

• Chicken – Leftovers are ideal. Rotisserie, grilled, poached, whatever you’ve got. I’ve even used shredded deli chicken in a pinch. It’s forgiving.

• Monterey Jack Cheese – I love it here because it’s melty and smooth without overpowering the rest. Mild, but in a good way.

• Crispy Fried Onions – Do not skip these. I don’t care what brand you use. They make the dish.

How To Make Monterey Chicken One Pan Orzo?

Step 1: Preheat the oven to 350°F. Spray a 9×13 dish with nonstick spray. Or don’t. But if it sticks, don’t come for me.

Step 2: In a big bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until it’s creamy and smooth. No lumps. Just vibes.

Step 3: Add in the garlic powder, onion powder, and a good pinch of salt and pepper. Mix it up.

Step 4: Now the magic: toss in your uncooked orzo, the (well-drained!) spinach, cooked chicken, 1 cup of the cheese, and half the crispy onions. Stir it like you mean it.

Step 5: Pour it into your baking dish. Spread it out evenly so nobody gets stuck with a dry corner.

Step 6: Top with the remaining cheese and the rest of the crispy onions. Try not to snack on too many while you’re at it. (Or do. I’m not your mom.)

Step 7: Cover it with foil and bake for 25 minutes.

Step 8: Uncover and bake for 10–15 more minutes until the top is golden and bubbly and your house smells like cheesy heaven.

Step 9: Let it rest for at least 5 minutes. I know it’s hard. But it sets up better and won’t burn your mouth like lava.

Storage Options:

They’re amazing. Stick ‘em in a container, refrigerate for up to 4 days, and reheat when you’re ready for round two. Microwaves are fine. Oven is fancier. Either way—still delicious.

Freezing? Eh. It’s okay, but the texture might change a bit when you thaw and reheat. If you want to freeze it, do it before baking.

Variations and Substitutions:

• Swapped spinach for kale. It was good! Slightly chewier, but still worked.

• Used cheddar instead of Monterey Jack. A little sharper, still tasty.

• Threw in some chopped mushrooms because they were going bad. Zero regrets.

• Added red pepper flakes for heat. Game-changer.

• Skipped the onions once… and immediately missed them. Never again.

What to Serve with Monterey Chicken One Pan Orzo?

Honestly, this Monterey Chicken One Pan Orzo is a full meal. But hey, if you want sides:

• A fresh green salad with lemon vinaigrette

• Roasted green beans or carrots

• Garlic bread, if you’re not watching carbs

• Wine. Always wine.

Frequently Asked Questions:

Can I make this ahead?
Yes! Assemble it and refrigerate it (just don’t add the onions until right before baking). Bake as usual.

Does the orzo really cook in the oven?
Yep. As long as you follow the liquid amounts and cover it at first, it works like a charm.

I didn’t expect to fall for this dish, but here we are. It’s easy, it’s cozy, and it’s the kind of meal that turns a disaster day into something comforting and warm and worth sharing.

So if you try it—and I hope you do—tell me how it goes. Did you mess it up and love it anyway? Did your kids devour it without knowing there was spinach in there? Did you eat it straight from the pan over the sink while hiding from your responsibilities?

Tell me everything. I’m all ears.

Keep the Flavor Coming – Try These:

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Chicken Lazone Recipe

Monterey Chicken One Pan Orzo

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

This Monterey Chicken One Pan Orzo combines creamy sour cream, tender chicken, spinach, Monterey Jack cheese, and crispy onions in one comforting bake.

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8 Servings

Ingredients

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For the Creamy Base:

• 1 can 10.5 oz unsalted cream of chicken soup
• 1 container 16 oz sour cream
• 2½ cups low-sodium chicken broth
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Sea salt and freshly ground black pepper to taste

For the Main Mixture:

• 1 package 16 oz uncooked orzo pasta
• 1 package 10 oz frozen spinach, thawed and thoroughly drained
• 3 cups cooked chicken diced or shredded
• 2 cups shredded Monterey Jack cheese reserve 1 cup for topping

For the Topping:

• 1 can 6 oz crispy fried onions, divided
• 1 cup shredded Monterey Jack cheese from above
• Fresh chopped parsley for garnish (optional)

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Instructions

 

Preheat and Prepare the Baking Dish:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin coating of butter.

Prepare the Creamy Base:

1. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until fully combined and smooth.

Add Seasonings:

1. Incorporate the garlic powder, onion powder, salt, and pepper into the creamy mixture. Stir thoroughly to ensure the seasonings are evenly distributed.

Combine the Main Ingredients:

1. To the same bowl, add the uncooked orzo, thoroughly drained spinach, cooked chicken, and 1 cup of shredded Monterey Jack cheese. Gently fold until all ingredients are well coated. Stir in half of the crispy fried onions.

Transfer to Baking Dish:

1. Pour the mixture into the prepared baking dish and spread evenly with a spatula or spoon to create a uniform layer.

Add the Toppings:

1. Sprinkle the remaining 1 cup of shredded cheese evenly over the top, followed by the remaining crispy fried onions.

Bake Covered:

1. Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes to allow the orzo to absorb the liquid and the flavors to develop.

Bake Uncovered:

1. Remove the foil and return the dish to the oven. Bake for an additional 10–15 minutes, or until the cheese is fully melted, the edges are bubbling, and the topping is golden brown.

Rest and Serve:

1. Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. Garnish with freshly chopped parsley, if desired.

Notes

To make this recipe gluten-free, substitute the orzo with a certified gluten-free pasta variety that cooks similarly. Ensure that the cream of chicken soup, chicken broth, and crispy fried onions are labeled gluten-free, as some brands may contain wheat-based thickeners or additives. Always verify product labels for gluten-free certification to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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