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Greek Chicken Casserole Recipe

Greek Chicken Casserole Recipe
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★★★★★

4.8 from 8 reviews

This Greek Chicken Casserole is a hearty and flavorful one-dish meal that combines orzo, tender shredded chicken, sundried tomatoes, spinach, feta cheese, and kalamata olives, all baked to perfection in a lemony broth. A perfect dinner option for busy weeknights!

Ingredients

Scale

Orzo:

  • 2 cups orzo, uncooked

Chicken:

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

Vegetables and Others:

  • 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 cup feta cheese, crumbled, plus more to serve
  • 1/4 cup kalamata olives, pitted and sliced (optional)

Seasonings:

  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Lemon:

  • 1 lemon, juiced and zested

Liquid:

  • 5 cups chicken broth, or water

To Serve:

  • Fresh parsley, to serve

Instructions

  1. Preheat oven to 400°F.

    2. If you don’t have cooked chicken, bake the chicken breasts or chicken thighs in the oven for 25 minutes. Once cooked, place the chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.

  2. In a 9 x 13-inch baking dish, add the diced onion, drizzle with olive oil, and stir until well coated. Transfer the baking dish to the oven for 5 minutes while you prepare the other ingredients.
  3. Remove the baking dish from the oven, add the orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives (optional), oregano, olive oil, and salt, and stir to combine.
  4. Add the chicken, feta cheese, lemon juice, and lemon zest to the casserole dish, and stir again to combine with the other ingredients.
  5. Pour in the broth and give it a final stir until everything is well incorporated and the orzo, veggies, and chicken are mostly submerged in the liquid.
  6. Cover the baking dish with aluminum foil, then transfer it to the oven to bake for 15 minutes.
  7. Remove the baking dish from the oven, remove the foil, give everything a good stir, and then return it to the oven, uncovered, for a final 15-20 minutes until the orzo is cooked and most of the liquid has been absorbed.
  8. Once cooked, remove the baking dish from the oven and allow it to rest for 5 minutes before serving with a sprinkle of feta and parsley. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

  • This casserole can be customized with additional vegetables like bell peppers or artichoke hearts.
  • For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.

Nutrition

Keywords: Greek Chicken Casserole, Orzo Casserole, One-Dish Meal, Mediterranean Casserole

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