Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 59 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Salt

Description

This Greek Chicken Casserole is a hearty and flavorful baked dish combining tender cubed chicken breasts, orzo pasta, savory diced tomatoes seasoned with basil, garlic, and oregano, creamy crumbled feta, and fresh spinach. Infused with lemon slices and garnished with parsley and cracked black pepper, it offers a balanced and comforting Mediterranean-inspired meal perfect for family dinners or meal prep.

Ingredients

Units Scale

Main Ingredients

  • 1.5 cups orzo, uncooked
  • 1 can (15 oz) diced tomatoes with dried basil, garlic, and oregano
  • 6 oz feta, crumbled (about 1 cup)
  • 1 big handful fresh spinach
  • 2 cups low sodium chicken broth
  • 2 large chicken breasts, cubed
  • 1 lemon, sliced

Garnish

  • Fresh parsley, chopped
  • Cracked black pepper
  • Additional crumbled feta (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
  2. Cook the orzo: Boil water in a pot, cook the orzo pasta for approximately 8 minutes until tender but still slightly firm. Drain the orzo in a mesh colander and rinse with cold water to stop cooking and prevent sticking. Transfer to a large mixing bowl.
  3. Mix the ingredients: Add crumbled feta, fresh spinach, and the entire can of diced tomatoes (including seasonings) into the bowl with the cooked orzo. Stir gently to combine these flavorful components.
  4. Assemble the casserole: Pour the orzo mixture into a casserole dish and evenly pour 2 cups of low sodium chicken broth over it. Arrange the cubed chicken breasts on top, then place lemon slices over the chicken evenly.
  5. Bake the casserole: Cover the dish tightly with aluminum foil or a lid to keep moisture locked in. Bake in the preheated oven at 375°F for 40 minutes, allowing the chicken to cook through and flavors to meld together.
  6. Rest before serving: Once out of the oven, let the casserole sit for 5-10 minutes. This resting period helps the juices absorb into the orzo for enhanced flavor and texture. Serve using a slotted spoon to allow excess juices to remain or mix back in as desired. Garnish with parsley, cracked black pepper, and more crumbled feta if you like.

Notes

  • If chicken broth is unavailable, water can be used as a substitute, though broth adds more flavor.
  • Use canned diced tomatoes already seasoned with dried basil, garlic, and oregano for authentic taste, or season plain diced tomatoes yourself.
  • Allowing the casserole to rest after baking lets the orzo fully absorb the flavorful juices, improving consistency.
  • This dish keeps well in the refrigerator, and the flavors deepen after storing.

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