Greek Chicken Casserole Recipe

If you’ve ever wished for a meal that effortlessly combines comfort with a burst of Mediterranean sunshine, this Greek Chicken Casserole is exactly what you need. It’s an inviting harmony of tender shredded chicken, vibrant sundried tomatoes, briny kalamata olives, and creamy feta all mingling with hearty orzo pasta and fresh spinach. The lemon zest and juice add a bright, fresh note that brings everything together beautifully. This dish is not only deeply flavorful but also incredibly satisfying, making it a perfect go-to dinner for cozy family nights or impressing guests with minimal fuss.

Ingredients You’ll Need

Gathering the ingredients for this Greek Chicken Casserole is both simple and rewarding. Each component plays a vital role in developing the casserole’s rich layers of taste and texture, from the tender orzo that absorbs every bit of flavor to the creamy feta that adds a luxurious tang.

• 2 cups orzo, uncooked: This tiny pasta cooks quickly and soaks up the delicious broth beautifully, creating a comforting base.
• 1 lb. cooked chicken, shredded: Tender and protein-packed, shredded chicken provides hearty substance and holds the Mediterranean flavors well.
• 2 tablespoons olive oil: Adds richness and helps soften the onions for a fragrant foundation.
• 1 red onion, diced: Offers a mild sweetness and a pleasant crunch that balances the savory elements.
• 4 cloves garlic, minced: Imparts a warm, aromatic depth that’s essential in Greek cuisine.
• 1/2 cup sundried tomatoes, packed, diced: These give a concentrated burst of tangy sweetness and color.
• 2 cups baby spinach, roughly chopped: Provides freshness, color, and a gentle earthiness that rounds out the dish.
• 1 cup feta cheese, crumbled, plus more to serve: Salty and creamy feta brings iconic Greek flavor and a luscious melt-in-your-mouth texture.
• 1/4 cup kalamata olives, pitted and sliced (optional): These add a bold, briny punch that elevates the overall taste.
• 1 teaspoon dried oregano: A classic Greek herb that infuses the casserole with familiar and nostalgic Mediterranean warmth.
• 1 teaspoon salt: Enhances all the natural flavors perfectly without overpowering them.
• 1 lemon, juiced and zested: Provides refreshing brightness and balance to the richness of the feta and chicken.
• 5 cups chicken broth, or water: The cooking liquid that hydrates the orzo and unites all the flavors seamlessly.
• Fresh parsley, to serve: Adds a pop of vibrant green and a hint of herbaceous freshness as the final touch.

How to Make Greek Chicken Casserole

Step 1: Preheat and Prepare the Chicken

Begin by setting your oven to 400°F so it’s nice and hot once everything is ready. If you already have cooked chicken on hand, you’re leaps ahead. If not, pop either chicken breasts or thighs in the oven for about 25 minutes until juicy and cooked through. Once cooled a bit, shred that chicken finely with two forks—this ensures every bite of your casserole has tender, flavorful pieces of chicken woven throughout.

Step 2: Sauté the Onion

Place your diced red onion in a 9 x 13-inch baking dish, drizzle with olive oil, and stir to coat evenly. Slide the dish into the hot oven for a quick 5-minute sauté that softens the onion and brings out its natural sweetness. This step builds an aromatic base for all the other layers of flavor to chase.

Step 3: Combine the Ingredients

Pull the baking dish out and toss in the uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, optional kalamata olives, dried oregano, salt, and an extra slick of olive oil. Stir everything gently but thoroughly so these vibrant ingredients begin to mingle.

Step 4: Add Chicken, Feta, and Lemon

Next, fold in the shredded chicken and crumbled feta. Don’t forget the lemon zest and juice—this magic touch lifts the casserole, brightening the rich and savory notes. Mix once more to blend all those delicious components together perfectly.

Step 5: Pour the Broth and Start Baking

Pour the chicken broth evenly over the mixture, making sure the orzo and vegetables are mostly submerged. Cover the dish tightly with foil to trap steam and pop it back into the oven. Bake covered for 15 minutes, allowing the orzo to plump up tenderly.

Step 6: Finish Baking Uncovered

After the first bake, remove the foil and stir the casserole thoroughly to mingle the flavors once again. Return it uncovered to the oven and bake for another 15-20 minutes, letting the top brown slightly and most of the liquid absorb, yielding a creamy, perfectly cooked casserole.

Step 7: Rest Before Serving

Once out of the oven, give it five minutes to settle. This brief rest time helps the casserole firm up just enough so it’s easy to serve and tastes even better. Sprinkle extra feta and fresh parsley on top for that final flourish of flavor and eye appeal.

How to Serve Greek Chicken Casserole

Garnishes

A simple but crucial finishing touch is a generous sprinkle of crumbled feta and finely chopped fresh parsley. The tangy feta adds creamy pockets of flavor in every bite, while the parsley introduces a fresh, herbal brightness that keeps the dish lively and inviting.

Side Dishes

This Greek Chicken Casserole holds its own, but if you want to round out the meal, consider serving it alongside a crisp Greek salad or roasted Mediterranean vegetables. A wedge of lemon on the side is also wonderful for diners who love an extra citrus punch.

Creative Ways to Present

For a lively presentation, serve the casserole in individual ramekins topped with a fresh olive and a basil leaf. Alternatively, serve it family-style straight from the baking dish at the center of the table to promote sharing and casual conversation.

Make Ahead and Storage

Storing Leftovers

Greek Chicken Casserole is a fantastic make-ahead meal because the flavors deepen after sitting overnight. Store any leftovers in an airtight container in the refrigerator for up to 5 days, and you’ll have quick, satisfying meals ready to enjoy for nearly a week.

Freezing

If you want to keep this delicious Greek Chicken Casserole on hand for longer, it freezes beautifully. Portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready, just thaw it overnight in the fridge before reheating.

Reheating

To reheat, gently warm the casserole in the oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions for convenience, adding a splash of water or broth to keep the orzo moist and creamy.

FAQs

Can I use fresh tomatoes instead of sundried tomatoes?

Absolutely! Fresh tomatoes will add juiciness and a lighter sweetness but sundried tomatoes provide a concentrated tangy flavor that enriches the casserole more intensely. If you use fresh, consider roasting them first for added depth.

Is it okay to use frozen spinach?

Yes, frozen spinach works fine in this recipe, just be sure to thaw and drain it well to avoid excess moisture, which can make the casserole watery.

Can I make this casserole vegetarian?

Sure thing! Swap out the chicken for hearty roasted vegetables like zucchini and eggplant, or use plant-based chicken substitutes for a meat-free but still satisfying version of this Greek Chicken Casserole.

What if I don’t have orzo; can I use something else?

You can replace orzo with other small pasta shapes like acini di pepe or even couscous. Just adjust cooking times slightly to ensure the pasta is tender but not mushy.

How can I make this dish spicier?

To add some heat, sprinkle in red pepper flakes along with the oregano when mixing the ingredients. A touch of harissa paste stirred in before baking also delivers a lovely Mediterranean kick.

Final Thoughts

This Greek Chicken Casserole is such a joyful dish to make and even more delightful to eat. Its blend of fresh ingredients, comforting orzo, and savory chicken creates a meal that feels like a warm hug from the Mediterranean sun. I can’t wait for you to try it and make it your own—once you do, it will likely become a cherished favorite in your kitchen just like it is in mine!

Print