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Greek Chicken Casserole Recipe

Greek Chicken Casserole Recipe
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★★★★★

5.1 from 21 reviews

This Greek Chicken Casserole is a delicious and hearty one-dish meal featuring tender shredded chicken, orzo pasta, fresh spinach, tangy feta cheese, and flavorful sundried tomatoes. Infused with lemon zest and juice, kalamata olives, and oregano, it’s baked to perfection for a comforting Mediterranean-inspired dinner that’s easy to prepare and perfect for weeknight meals or meal prep.

Ingredients

Scale

Chicken and Broth

  • 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
  • 5 cups chicken broth, or water

Vegetables and Flavorings

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sundried tomatoes, packed, diced
  • 2 cups baby spinach, roughly chopped
  • 1/4 cup kalamata olives, pitted and sliced (optional)

Grains and Cheese

  • 2 cups orzo, uncooked
  • 1 cup feta cheese, crumbled, plus more to serve

Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 lemon, juiced and zested
  • Fresh parsley, to serve

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the casserole.
  2. Cook Chicken if Needed: If you don’t have cooked chicken on hand, bake raw chicken breasts or thighs in the oven for 25 minutes until cooked through. Then shred the chicken using two forks into bite-sized pieces.
  3. Sauté Onions: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir to coat the onions evenly. Place the dish in the oven for 5 minutes to soften the onions slightly while prepping other ingredients.
  4. Combine Main Ingredients: Remove the baking dish from the oven and add the uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, sliced kalamata olives (if using), dried oregano, additional olive oil, and salt. Stir well to combine everything evenly.
  5. Add Chicken and Feta: Mix the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest into the casserole. Stir again so the flavors start to meld together.
  6. Add Broth: Pour the chicken broth over the mixture, stirring gently to ensure the orzo, veggies, and chicken are mostly submerged in liquid.
  7. First Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the oven for 15 minutes, allowing the orzo to begin absorbing the liquid.
  8. Second Bake Uncovered: Carefully remove the foil, stir the casserole thoroughly, and return it to the oven uncovered for an additional 15-20 minutes. This step ensures the orzo fully cooks and most of the liquid evaporates.
  9. Rest and Serve: Once cooked, remove from the oven and let the casserole rest for 5 minutes. Serve topped with extra crumbled feta cheese and fresh parsley. Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

  • You can substitute chicken broth with water, but broth adds more flavor.
  • Use kalamata olives for a traditional Greek flavor, or omit if preferred.
  • Adjust salt depending on the saltiness of your feta cheese and broth.
  • Leftovers reheat well in the microwave or on the stovetop with a splash of broth.
  • For vegetarian variation, replace chicken with chickpeas and use vegetable broth.

Nutrition

Keywords: Greek chicken casserole, orzo casserole, healthy chicken dinner, Mediterranean casserole, baked orzo with chicken, feta cheese casserole, easy chicken recipe

Find it online: https://nayabaker.com/greek-chicken-casserole-recipe/