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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 90 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek

Description

This Greek Chicken Casserole is a comforting and flavorful one-dish meal featuring tender shredded chicken, orzo pasta, baby spinach, sundried tomatoes, kalamata olives, and tangy feta cheese. Baked to perfection with garlic, oregano, lemon zest, and juice, this casserole offers a delicious Mediterranean twist that’s perfect for an easy weeknight dinner or meal prep.


Ingredients

Units Scale

Chicken and Orzo Base

  • 2 cups orzo, uncooked
  • 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)

Cheese and Herbs

  • 1 cup feta cheese, crumbled, plus more to serve
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 lemon, juiced and zested
  • Fresh parsley, to serve

Instructions

  1. Preheat and bake chicken: Preheat your oven to 400°F. If you don’t have cooked chicken ready, bake the chicken breasts or thighs on a baking sheet for 25 minutes until cooked through. Once cooked, shred the chicken into bite-sized pieces using two forks.
  2. Prepare onions in baking dish: In a 9 x 13-inch baking dish, combine the diced red onion with olive oil and toss to coat. Place the dish in the oven for 5 minutes to soften and develop flavor.
  3. Mix dry ingredients and veggies: Remove the dish from the oven. Add the orzo, minced garlic, diced sundried tomatoes, chopped spinach, optional kalamata olives, dried oregano, salt, and another drizzle of olive oil. Stir all ingredients to combine evenly.
  4. Add chicken, cheese, and lemon: Stir in the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest to the casserole mixture ensuring even distribution.
  5. Pour in broth and combine: Pour the chicken broth over the mixture and stir to make sure the orzo and other ingredients are mostly submerged in the liquid.
  6. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the oven for 15 minutes to allow the orzo to start cooking and absorb the flavors.
  7. Uncover and finish baking: Remove the foil and stir the casserole well. Return it to the oven, uncovered, and bake for an additional 15 to 20 minutes or until the orzo is tender and most of the liquid has been absorbed.
  8. Rest and serve: Remove from the oven and let the casserole rest for 5 minutes. Serve garnished with extra crumbled feta and fresh parsley. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

  • To Use Onion Powder: Substitute the fresh diced onion with 1 teaspoon onion powder.
  • To Use Garlic Powder: Replace minced garlic with 2 teaspoons garlic powder.
  • To Use Fresh Oregano: Use 1 tablespoon fresh oregano in place of dried oregano for a brighter herb flavor.
  • To Use Frozen Spinach: Thaw 1/4 cup frozen spinach, squeeze out excess water, and add along with the other spinach to prevent excess moisture.
  • To Make it in a Slow Cooker: Follow steps 2–5 in the slow cooker, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours until liquid is absorbed and orzo tender. Finish with step 8 after cooking.