Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe

I absolutely love sharing this Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe because it’s like a warm hug on a plate. The combination of tender shredded chicken, nutty orzo, tangy feta, and the sweet punch of sun-dried tomatoes really hits all the right notes. It’s one of those dishes that’s surprisingly simple to make but feels fancy enough for guests or a special family dinner.

When I first tried this casserole, I was thrilled by how everything comes together in one dish—minimal fuss, maximum flavor. If you’re looking for a weeknight winner or something to prep ahead and reheat, this recipe works beautifully. Plus, it uses ingredients you might already have, and you’ll find that the leftovers taste just as good the next day.

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Ingredients You’ll Need

Each ingredient in this Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe plays a special role in layering flavors and textures. When selecting your ingredients, I like to choose high-quality feta and sun-dried tomatoes that are packed in oil for maximum richness.

• Orzo: This rice-shaped pasta cooks up fluffy and absorbs all the delicious flavors beautifully.
• Cooked chicken: Using shredded chicken keeps the casserole tender and protein-packed—perfect for leftovers or freshly cooked.
• Olive oil: Adds richness and helps the onion soften perfectly when roasted.
• Red onion: Roasting it mellows the sharpness and brings out a natural sweetness.
• Garlic: Freshly minced garlic gives that classic Mediterranean punch.
• Sun-dried tomatoes: They provide an intense burst of sweet and tangy flavor that balances the creaminess of the feta.
• Baby spinach: Adds a fresh, green note without overpowering the dish.
• Feta cheese: Crumbled feta melts slightly to create pockets of salty, creamy goodness.
• Kalamata olives (optional): These bring a briny depth but feel free to leave them out if olives aren’t your thing.
• Dried oregano: A classic herb that enhances the Mediterranean vibe.
• Salt: Essential for balancing and highlighting each ingredient’s flavor.
• Lemon juice and zest: Brightens up the casserole with a zesty freshness that lifts the whole dish.
• Chicken broth or water: The cooking liquid that gets absorbed and ensures the orzo cooks perfectly.
• Fresh parsley: For a vibrant garnish and a pop of color on your finished casserole.

Variations

I love that this Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe is easily adaptable to fit what you have on hand or your personal taste preferences. I’ve played around with a few variations and they all turned out wonderfully.

• Vegetarian Version: Try swapping chicken with roasted chickpeas or a mix of sautéed mushrooms—I’ve done this, and it’s surprisingly hearty and satisfying.
• Use Fresh Herbs: Swapping dried oregano for fresh oregano or even basil gives a brighter herbal flavor; fresh herbs really elevate the dish.
• Spinach Swap: If you only have frozen spinach, I thaw it completely and squeeze out the excess water before folding it in to avoid sogginess.
• Slow Cooker Option: I’ve made this in my slow cooker; just layer the ingredients, cook on low, and keep an eye on the liquid—it’s effortless and great for busy days.

How to Make Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe

Step 1: Roast the Onions to Unlock Sweetness

Start by preheating your oven to 400°F. Place the diced red onions in your baking dish, drizzle them with olive oil, and toss to coat well. Pop the dish in the oven for about 5 minutes—this step softens the onions and brings out their natural sweetness, which adds depth to the casserole without extra effort.

Step 2: Mix in the Flavor Powerhouses

Carefully remove the baking dish from the oven and add uncooked orzo, minced garlic, chopped sun-dried tomatoes, baby spinach, kalamata olives (if using), dried oregano, a pinch of salt, and another drizzle of olive oil. Stir everything gently so all ingredients are well combined—the orzo should be mostly covered by the mix at this point.

Step 3: Add Chicken, Feta, and Lemon Brightness

Next, fold in your shredded cooked chicken and crumbled feta. Don’t forget to add freshly squeezed lemon juice and lemon zest here; this citrus touch brightens the whole dish and balances the richness. Give everything another stir so these flavors start marrying together.

Step 4: Pour Broth and Bake the Casserole

Pour the chicken broth (or water if that’s what you have) over the mixture, just enough to mostly submerge the orzo and other ingredients. Cover the dish tightly with foil and bake for 15 minutes at 400°F. This lets the orzo soak up moisture to cook through without drying out.

Step 5: Uncover, Stir, and Finish Baking

After 15 minutes, carefully remove the foil and give everything a good stir to prevent sticking and allow even cooking. Return the dish to the oven uncovered and bake for another 15 to 20 minutes or until the orzo is tender and most of the liquid has been absorbed. You’ll know it’s ready when the top looks beautifully golden and everything smells irresistible!

Step 6: Rest and Garnish

Let your casserole rest for about 5 minutes before serving—that little pause helps it set, making serving easier and flavors more cohesive. Top with extra crumbled feta and freshly chopped parsley for a fresh pop of color and taste.

How to Serve Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe

Garnishes

I always finish this casserole with a sprinkle of extra feta for that salty, creamy pop and a handful of fresh parsley chops—not only do they brighten up the plate visually, they add fresh herbal notes that brighten each bite. Sometimes I add a drizzle of good quality extra virgin olive oil for extra richness just before serving, which my family absolutely adores.

Side Dishes

I often pair this casserole with a simple Greek salad featuring cucumber, tomatoes, and red onion dressed in lemon and oregano—it complements the flavors perfectly. A side of warm pita bread or crusty artisan bread also works wonderfully to scoop up every last bite.

Creative Ways to Present

For guests or special occasions, I like to serve this casserole in individual ramekins or small cast-iron skillets—they make the portions feel more intimate and pretty. Adding a lemon wedge and a small dollop of tzatziki on the side adds that extra Greek flair and freshness that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers once the casserole has cooled completely. It keeps beautifully in the fridge for up to 5 days and tastes just as delicious reheated, which makes this recipe perfect for lunch boxes or quick dinners later in the week.

Freezing

I’ve frozen this casserole multiple times with great results—just wrap it tightly or portion into freezer-safe containers before popping into the freezer. When thawed in the fridge overnight, it reheats well without losing its creamy texture or flavor.

Reheating

To reheat, I prefer using the oven or toaster oven at 350°F, covered with foil to prevent drying out. Reheating on the stove with a splash of broth also works nicely if you want to revive some moisture quickly. Avoid the microwave if possible to retain the dish’s texture and avoid sogginess.

FAQs

Final Thoughts

This Greek Chicken Casserole with Orzo, Feta, and Sun-Dried Tomatoes Recipe holds a special place in my kitchen rotation—it’s a reliable, comforting dish that brings everyone to the table happily. I encourage you to give it a try; the balance of flavors and the ease of preparation make it one of those recipes you’ll want to make again and again. Trust me, once you try this, you’ll be adding it to your favorite recipes, too!

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