Description
A rich, comforting casserole made with tender orzo, shredded chicken, spinach, and a creamy herb sauce, topped with melted cheese and crispy fried onions. Simple ingredients, one pan, and big cozy flavors.
Ingredients
For the Casserole
- 1 (10.5 oz) can cream of chicken with herbs
- 16 oz sour cream
- 2 ½ cups chicken stock
- 5 garlic cloves, minced
- 1 teaspoon all-purpose seasoning
- ½ teaspoon salt
- 1 teaspoon freshly cracked black 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
Preheat your oven to 375°F (190°C). Lightly grease a large casserole dish.
In a large bowl, whisk together the cream of chicken soup, sour cream, chicken stock, garlic, all-purpose seasoning, salt, and pepper until smooth.
Stir in the dry orzo and spinach until everything is fully coated in the sauce.
Fold in the shredded rotisserie chicken.
Transfer the mixture to the casserole dish. Cover tightly with foil and bake for 30–35 minutes, until the orzo is tender.
Remove foil, sprinkle the Monterey Jack cheese over the top, and bake 10 minutes more until melted.
Finish by adding crispy fried onions and baking for an additional 5 minutes until golden.
Allow the casserole to stand for 5 minutes before serving so it thickens.
Notes
- Don’t skip the foil — it ensures the orzo cooks evenly.
- Use fresh-grated cheese for the best melt and flavor.
- Too thick? Add a splash of warm chicken stock before serving.
- Using frozen spinach? Thaw and squeeze out excess water.
- Make ahead: Assemble up to 24 hours ahead, bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes