Description
This Greek Chicken Casserole is a vibrant and hearty one-dish meal combining tender shredded chicken, orzo pasta, fresh spinach, tangy feta cheese, sundried tomatoes, and kalamata olives. Baked to perfection with savory herbs and a bright lemon finish, it makes for a comforting yet flavorful dinner that’s easy to prepare and sure to please the whole family.
Ingredients
Chicken and 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
- 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
Oils
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook the Chicken (if necessary): If you don’t have cooked chicken, bake chicken breasts or thighs in the oven for 25 minutes until fully cooked. Once done, shred the chicken using two forks into bite-size pieces.
- Prepare Onion Base: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir to coat the onion evenly, then transfer the dish to the oven for 5 minutes to soften the onions while you prep other ingredients.
- Combine Casserole Ingredients: Remove the dish from the oven. Add orzo, minced garlic, diced sundried tomatoes, roughly chopped spinach, sliced kalamata olives (if using), dried oregano, an additional drizzle of olive oil, and salt. Stir everything together until well mixed.
- Add Chicken and Cheese: Incorporate the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest into the mixture. Stir again to evenly distribute all ingredients.
- Add Broth and Stir: Pour the chicken broth over the mixture. Stir to combine, ensuring the orzo, vegetables, and chicken are mostly submerged in liquid.
- Cover and Bake: Cover the baking dish tightly with aluminum foil, then bake in the oven for 15 minutes to allow the orzo to absorb the liquid and cook through.
- Uncover and Continue Baking: Remove the foil, stir the casserole to mix, and return it to the oven uncovered. Bake for an additional 15–20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Rest and Serve: Once cooked, take the casserole out of the oven and let it rest for 5 minutes to settle. Serve warm, sprinkled with extra feta cheese and fresh parsley. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Use chicken broth for richer flavor or water as a lighter alternative.
- Kalamata olives are optional; omit if you prefer a milder taste.
- Feel free to add other fresh herbs like dill or mint for extra Greek flair.
- This casserole can be prepared with leftover roasted or rotisserie chicken for convenience.
- Make sure to cover the dish while baking initially to ensure the orzo cooks evenly without drying out.
- Resting after baking allows flavors to meld and the casserole to firm up slightly for easier serving.
- Reheat leftovers covered in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
