Description
Greek Chicken Casserole is a comforting, one-pan Mediterranean dish featuring tender shredded chicken, orzo, fresh spinach, sundried tomatoes, feta cheese, and bright lemon flavors. Baked to creamy perfection, it’s an easy and flavorful meal perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 cups orzo, uncooked
- 1 lb. cooked chicken, shredded (about 3 chicken breasts or 6 chicken thighs)
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- ½ cup sundried tomatoes, packed, diced
- 2 cups baby spinach, roughly chopped
- 1 cup crumbled feta cheese, plus more to serve
- ¼ cup kalamata olives, pitted and sliced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lemon, juiced and zested
- 5 cups chicken broth (or water)
- Fresh parsley, to serve
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook Chicken if Needed: If using raw chicken breasts or thighs, bake them for 25 minutes until cooked through, then shred the meat using two forks.
- Sauté Onion: In a 9×13-inch baking dish, toss diced red onion with olive oil and bake for 5 minutes to soften the onions.
- Add Flavorful Ingredients: Remove the dish from the oven, then stir in orzo, minced garlic, sundried tomatoes, chopped spinach, kalamata olives if using, dried oregano, remaining olive oil, and salt. Mix well.
- Combine Chicken and Cheese: Add the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest to the mixture. Stir thoroughly to combine all ingredients evenly.
- Pour Broth and Bake Covered: Pour in the chicken broth and mix everything together. Cover the dish tightly with foil and bake for 15 minutes to allow the orzo to absorb the liquid and flavors.
- Bake Uncovered: Remove the foil, stir the casserole gently, then bake uncovered for another 15 to 20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Rest and Serve: Let the casserole rest for 5 minutes after baking. Garnish with extra crumbled feta and fresh parsley before serving.
Notes
- For extra creaminess, add a splash of cream or more crumbled feta at the end of cooking.
- Incorporate additional vegetables like bell peppers or zucchini for more nutrition and color.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Greek, Mediterranean
