Ingredients
Scale
- 1 (10.5 oz) can cream of chicken with herbs
- 16 oz container sour cream
- 2.5 cups chicken stock
- 5 garlic cloves, minced
- 1 teaspoon all-purpose seasoning
- 1/2 tsp salt
- 1 tsp 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
- 1 (6 oz) can French’s crispy fried onions
Instructions
- Grease a 9×13 casserole dish with nonstick cooking spray or butter. Preheat oven to 350°F.
- Directly into the casserole dish, add the cream of chicken, sour cream, and chicken stock. Add seasonings and garlic. Whisk until smooth and creamy and no lumps remain.
- Add in the spinach, chicken, half the cheese, and orzo. Whisk to evenly combine and incorporate into the liquid. Be sure ingredients are evenly distributed.
- Top with remaining cheese. Finally, top with an even layer of crispy fried onions. Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes, or until top is golden brown and edges are bubbly.
Notes
- All-Purpose Seasoning: Mix 2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, and 1/2 tsp each salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American