Greek Chicken Orzo Casserole Recipe

I absolutely love how comforting and vibrant this Greek Chicken Orzo Casserole Recipe turns out every single time. It’s one of those dishes that’s super satisfying but still feels fresh and bright, thanks to the lemon, spinach, and that punch of feta cheese. Whether you’re looking for an easy weeknight dinner or something that impresses with minimal fuss, this casserole fits the bill perfectly.

When I first tried this recipe, I was amazed at how well the flavors came together—juicy shredded chicken, tender orzo soaking up all the lemony broth, and the salty tang of olives and feta. You’ll find that it strikes a great balance between hearty and light, making it perfect not only for dinner but also as leftovers or even for meal prep. Trust me, once you make this Greek Chicken Orzo Casserole Recipe, it’ll become a go-to in your kitchen.

Ingredients You’ll Need

These ingredients come together to give you a deliciously comforting Greek Chicken Orzo Casserole Recipe that’s both wholesome and satisfying. I always recommend using fresh lemon and quality feta for the best flavor kick.

• Orzo: I prefer regular orzo—it soaks up flavors beautifully and cooks evenly in the casserole.
• Cooked chicken: Use leftover roasted chicken or quickly bake some fresh—it’s the main source of protein that keeps this dish hearty.
• Olive oil: Adds richness and helps soften the onion nicely when roasting.
• Red onion: Roasting it first brings out a sweeter, mellow flavor than raw onion.
• Garlic: Fresh minced garlic gives an aromatic punch that’s essential for depth of flavor.
• Sundried tomatoes: Their concentrated sweetness contrasts beautifully with the tangy feta.
• Baby spinach: Adds a fresh, slightly earthy flavor and bright green color to the dish.
• Feta cheese: Crumbled feta melts just enough to be creamy while adding that signature salty tang.
• Kalamata olives (optional): Great for an extra briny bite but totally fine to skip if you’re not a fan.
• Dried oregano: This herb holds everything together with its classic Mediterranean aroma.
• Salt: Enhances all the individual flavors, so don’t skip or skimp here.
• Lemon (juice and zest): My favorite brightener that lifts the casserole’s flavor to another level.
• Chicken broth: Makes the orzo cook perfectly while infusing a gentle savory background.
• Fresh parsley: For garnish and a pop of freshness when serving.

Variations

I love making this Greek Chicken Orzo Casserole Recipe my own depending on what’s in season or what my mood calls for. Swapping ingredients here and there has kept this casserole feeling fresh and new over multiple dinners.

• Use fresh herbs: I once swapped dried oregano for fresh oregano and basil—added a brighter, more fragrant note that was divine.
• Swap spinach for kale: When kale’s fresh and plentiful, I use it instead of spinach, just be sure to massage it first to soften.
• Make it vegetarian: Omit the chicken, increase the sundried tomatoes and olives, and add extra veggies like roasted red peppers or zucchini.
• Try slow cooker: I’ve used the slow cooker method when I knew I’d be out, and it came out tender and flavorful every time.

How to Make Greek Chicken Orzo Casserole Recipe

Step 1: Prep Your Chicken and Onion

Start by preheating your oven to 400°F—it’s perfect for roasting the onion and cooking the casserole. If your chicken isn’t cooked yet, pop your chicken breasts or thighs into the oven for about 25 minutes until juicy and fully cooked. I like to shred it right on my cutting board with two forks for that perfect bite-sized texture. While the chicken cooks, toss your diced red onion with olive oil in the baking dish and roast for 5 minutes—this mellows the onion and brings out a subtle sweetness you don’t want to miss.

Step 2: Combine Ingredients and Prep to Bake

Pull your baking dish from the oven and add the orzo, minced garlic, sundried tomatoes, chopped spinach, kalamata olives if using, dried oregano, a pinch of salt, and a drizzle of olive oil. Stir everything together so the orzo is evenly coated. Then fold in your shredded chicken, crumbled feta, and fresh lemon juice and zest. Pour in the chicken broth, making sure most of the orzo and veggies get submerged—this helps the pasta cook perfectly without drying out.

Step 3: Bake Covered, Then Uncovered

Cover the casserole with foil and stick it in the oven for 15 minutes so the orzo starts absorbing that delicious lemony broth. After that, remove the foil, stir everything around to prevent sticking, and let it bake uncovered for another 15 to 20 minutes until the orzo is tender and most of the liquid is gone. This two-step baking method makes sure you get creamy orzo but still with some nice texture. Once done, let it rest for 5 minutes before serving—this little downtime makes all the flavors meld together wonderfully.

How to Serve Greek Chicken Orzo Casserole Recipe

Garnishes

I always finish with a generous sprinkle of extra crumbled feta and freshly chopped parsley because it brightens the dish and adds a fresh pop of color. Sometimes I add a squeeze of fresh lemon right before serving for an extra zing that really wakes up the flavors.

Side Dishes

This casserole pairs beautifully with a simple Greek salad to echo the fresh flavors, or if you want some crunch, some warm pita bread on the side is perfect for soaking up any leftover sauce.

Creative Ways to Present

For special dinners, I’ve served this casserole in individual ramekins topped with a sprig of fresh oregano or thyme for a bit of farmhouse charm. It’s also great scooped into baked bell peppers for a colorful, festive presentation that people really enjoy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually find they keep great for up to 5 days. The flavors even deepen after a day or two, and the orzo stays tender without getting mushy if you store it properly.

Freezing

Freezing works well for this casserole. Just portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

I like reheating this casserole in the oven at 350°F to bring back that baked texture and warmth, but the microwave works fine too if you’re in a hurry—just sprinkle a little water over the portion to keep it moist.

FAQs

Final Thoughts

This Greek Chicken Orzo Casserole Recipe has become one of my absolute favorite comfort meals, especially for busy nights when I want something wholesome with minimal effort. The flavors always remind me of sunny Mediterranean dinners and bring a bit of brightness to even the coldest days. I promise, once you try it, you’ll find it’s a dish worth making again and again—and your family will thank you every time.

Print