This Greek chicken casserole is a one-pan, protein-packed meal perfect for weeknights! Made with chicken, orzo pasta, fresh vegetables, and feta cheese, it’s hearty, flavorful, and easy to prepare.
Why You’ll Love It
- One-Pan Convenience: Minimal prep and cleanup.
- High in Protein: Each serving delivers around 30 grams of protein.
- Meal Prep Friendly: Stores well in the fridge and freezer for make-ahead meals.
- Healthy & Flavorful: Packed with vegetables, protein, and healthy fats.
Ingredients
- 2 cups cooked chicken, shredded or diced (skinless chicken breasts or thighs)
- 1 cup orzo pasta (or substitute ditalini, white rice, or quinoa)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- ¼ cup Kalamata olives, sliced (optional)
- ½ cup feta cheese, crumbled (or dairy-free alternative)
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 ½ cups chicken broth
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Vegetables: In an oven-safe pan or skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add sun-dried tomatoes, spinach, and olives.
- Combine Ingredients: Stir in chicken, orzo, oregano, lemon juice, lemon zest, and chicken broth. Season with salt and pepper. Mix well.
- Bake: Transfer mixture to a casserole dish if needed. Sprinkle feta on top. Bake uncovered for 35–40 minutes, until orzo is tender and liquid is mostly absorbed.
- Serve: Garnish with extra parsley or feta if desired. Serve warm.
Tips & Substitutions
- Gluten-Free: Use gluten-free orzo, rice, or quinoa.
- Dairy-Free: Substitute dairy-free feta or omit.
- Extra Veggies: Add zucchini, bell peppers, or artichoke hearts with a little extra broth.
- Protein Boost: Add ½ pound more cooked chicken and 1 cup additional broth.
Slow Cooker Option
Combine all ingredients in a slow cooker. Cook on high for 2½–3 hours or low for 5–6 hours, until liquid is absorbed and orzo is tender.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cover casserole tightly or store leftovers in airtight containers for up to 3 months.
- Reheat: Oven: 350°F for 10–15 minutes (from fridge) or 40–50 minutes (from frozen). Microwave: 2–3 minutes (from fridge).
Greek Chicken Casserole
6
servings40
minutes50
minutesA hearty, one-pan Greek chicken casserole packed with over 30 grams of protein and 3 grams of fiber per serving. Perfect for a family-friendly weeknight dinner!
Ingredients
2 cups uncooked orzo
1 lb. cooked chicken, shredded (about 4 cups; 3 chicken breasts or 6 thighs)
2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
½ cup sun-dried tomatoes, diced and packed
2 cups baby spinach, roughly chopped
1 cup feta cheese, crumbled (plus extra for serving)
¼ cup Kalamata olives, sliced (optional)
1 teaspoon dried oregano
1 teaspoon salt
1 lemon, juiced and zested
5 cups chicken broth (or water)
Fresh parsley, for garnish
Directions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Cook Chicken (if needed): Bake chicken breasts or thighs for 25 minutes. Let rest, then shred with two forks.
- Prepare Onions: In a 9×13-inch baking dish, toss diced onion with olive oil. Bake for 5 minutes to soften.
- Combine Ingredients: Remove dish from oven. Add orzo, garlic, sun-dried tomatoes, spinach, olives (optional), oregano, salt, olive oil, and stir to combine.
- Add Chicken and Feta: Stir in shredded chicken, feta, lemon juice, and zest. Mix until well combined.
- Add Broth: Pour in chicken broth until orzo and veggies are mostly submerged. Stir gently.
- Bake Covered: Cover the dish with aluminum foil and bake for 15 minutes.
- Bake Uncovered: Remove foil, stir casserole, then return to oven uncovered for 15–20 minutes, until orzo is tender and liquid is mostly absorbed.
- Rest & Serve: Let rest 5 minutes. Garnish with extra feta and parsley.
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