Description
This Greek Chicken Casserole is a hearty, comforting dish combining tender shredded chicken, orzo pasta, spinach, sundried tomatoes, and feta cheese baked to perfection. Infused with Mediterranean flavors from kalamata olives, oregano, and fresh lemon zest, it’s an easy, flavorful meal perfect for family dinners or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 2 cups orzo, uncooked
- 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
- 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 cup feta cheese, crumbled, plus more to serve
- 1/4 cup kalamata olives, pitted and sliced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lemon, juiced and zested
- 5 cups chicken broth, or water
For Serving
- Fresh parsley, to serve
Instructions
- Preheat the Oven: Set the oven temperature to 400°F (204°C) to get it ready for baking the casserole.
- Cook the Chicken (if needed): If you don’t have pre-cooked chicken, bake raw chicken breasts or thighs in the oven for about 25 minutes until fully cooked. Then shred the chicken using two forks into bite-sized pieces.
- Sauté Onions: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir well to coat the onion. Place the dish in the oven and bake for 5 minutes to soften and slightly caramelize the onions.
- Combine Ingredients: Remove the baking dish from the oven and add the uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives if using, dried oregano, another drizzle of olive oil, and salt. Stir everything well to mix all the ingredients evenly.
- Add Chicken and Cheese: Add the shredded cooked chicken, crumbled feta cheese, lemon juice, and lemon zest into the baking dish. Stir again to combine thoroughly with the other ingredients.
- Add Broth and Mix: Pour in the chicken broth (or water) and give a final stir to ensure the orzo and vegetables are mostly submerged in liquid and everything is well incorporated.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it back in the oven and bake for 15 minutes to allow the orzo to start cooking and absorb the liquid.
- Uncover and Finish Baking: Remove the foil, stir the casserole to redistribute ingredients evenly, then return it to the oven uncovered. Bake for an additional 15-20 minutes or until the orzo is tender and most of the liquid has absorbed.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Serve sprinkled with extra crumbled feta and fresh parsley for garnish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Notes
- Use chicken broth for richer flavor or substitute with water for a lighter dish.
- Kalamata olives are optional but add authentic Greek flavor.
- Adjust salt to taste depending on the saltiness of your feta cheese and broth.
- Ensure the orzo is mostly submerged in liquid to cook evenly in the oven.
- Resting the casserole after baking helps flavors settle and makes it easier to serve.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
