One pan. One hour. Dinner handled.
Broccoli Chicken Orzo Monterey
Ingredients
- 1 rotisserie chicken bite-sized pieces
- 1 12 ounce bag frozen broccoli florets
- 16 ounce orzo pasta
- 1 cup sour cream
- 1 10.5 ounce can cream of mushroom soup
- 1 cup fresh mushrooms sliced
- 1 small red onion thinly sliced
- 2 1/2 cups chicken or vegetable stock
- 6 garlic cloves minced
- 1 teaspoon each salt pepper paprika, onion powder
- 8 ounces Monterey Jack grated
- 1/2 cup Parmesan grated
- 1 6 ounce package French fried onions
Method
- Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray.
- Place broccoli in a strainer to thaw.
- Mix sour cream, seasonings, garlic, and stock in a bowl until fully combined.
- Fold in chicken, veggies and 1⁄2 of the cheeses. Mix until combined. Spread evenly in the pan.
- Top with remaining cheeses and French fried onions.
- Cover tightly with foil and bake for 30 minutes.
- Uncover and bake for 15 minutes. Remove from oven and let rest for 10 minutes before serving.