Creamy orzo, tender chicken, and rich flavor all in one comforting skillet—topped with crispy fried onions for that golden crunch.
Ingredients:
10.5 oz can cream of chicken with herbs
16 oz container sour cream
6 oz can French’s crispy fried onions (reserve some for topping)
2 cups cooked, shredded chicken (rotisserie works great)
1 ½ cups uncooked orzo pasta
3 cups chicken broth
1 cup shredded Monterey Jack cheese
2 tablespoons butter or olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions:
1. Cook the orzo – In a large skillet over medium heat, melt butter or heat oil. Add orzo and toast lightly for 1–2 minutes, stirring often.
2. Add liquids – Pour in chicken broth, bring to a simmer, and cook until orzo is just tender (about 8–10 minutes), stirring occasionally.
3. Make it creamy – Reduce heat to low. Stir in cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper.
4. Add the protein & cheese – Fold in shredded chicken and Monterey Jack cheese until melted and smooth.
5. Crispy topping – Sprinkle most of the crispy fried onions over the top, saving some for garnish. Cover and let them warm in the steam for 1–2 minutes.
6. Serve – Garnish with remaining fried onions and fresh parsley. Serve hot and enjoy that creamy-crunchy magic!
