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.

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Why You’ll Love This Recipe

  • One-Pan Convenience: Everything cooks together in one dish, making cleanup a breeze.
  • Flavor-Packed Yet Light: The lemon and fresh spinach brighten the casserole, so it never feels heavy.
  • Flexible Ingredients: Easily swap or omit ingredients like olives or spinach to suit your tastes or pantry.
  • Great Meal Prep Option: Cooks ahead beautifully and reheats well, perfect for busy weeks.
Greek Chicken Orzo Casserole, Greek chicken casserole, easy chicken orzo bake, Mediterranean chicken casserole, healthy Greek chicken dish This image shows a white rectangular baking dish filled with a layered casserole. The bottom layer looks creamy with shredded light beige chicken mixed with orzo pasta. On top, there are scattered small chunks of bright red roasted tomatoes and some chopped green herbs mixed throughout. Crumbled white cheese is spread over the top, along with more sprinkle of finely chopped herbs. A silver spoon is partially dipped into the dish resting on the edge. The dish sits on a white marbled surface, with a small white bowl filled with red roasted tomatoes beside the baking dish.

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.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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.

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Pro Tips for Making Greek Chicken Orzo Casserole Recipe

  • Evenly Spread Ingredients: Make sure to stir well before baking so flavors distribute and orzo cooks evenly.
  • Use Quality Broth: I always use good chicken broth—not just water—to build rich flavor in the orzo.
  • Don’t Skip Resting Time: Letting the casserole rest off heat helps thicken it and meld flavors perfectly.
  • Watch Your Oven: Keep an eye during the uncovered baking; every oven’s different, and you don’t want the top to dry out too much.

How to Serve Greek Chicken Orzo Casserole Recipe

Greek Chicken Orzo Casserole, Greek chicken casserole, easy chicken orzo bake, Mediterranean chicken casserole, healthy Greek chicken dish A white baking dish filled with a mixed casserole showing three main visible layers: the base layer with shredded chicken and wilted dark green spinach; the middle layer with broken red roasted pepper pieces and creamy melted cheese; and the top layer sprinkled with crumbled white feta cheese and small green parsley leaves scattered throughout. The dish is placed on a white marbled textured surface with a small white bowl of dried red peppers and a white bowl of fresh parsley leaves nearby. A silver spoon rests inside the baking dish, slightly digging into the casserole, and a striped gray and white cloth is partly visible on the side.

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

  1. Can I make Greek Chicken Orzo Casserole Recipe without chicken?

    Absolutely! You can easily omit the chicken and make a vegetarian version by adding more veggies like mushrooms, zucchini, or roasted red peppers. Use vegetable broth instead of chicken broth to keep it flavorful and satisfying.

  2. What kind of orzo should I use?

    Regular orzo pasta is best for this casserole as it absorbs the broth nicely and cooks evenly in the oven. Look for standard durum wheat orzo in the pasta aisle; whole wheat orzo can work, but it may change the texture slightly.

  3. Can I prepare this recipe ahead of time?

    Yes! You can assemble the casserole the night before, cover it, and refrigerate it. When you’re ready, just pop it in the oven to bake, adding a few extra minutes because it’s starting cold. This makes weeknight meals much easier.

  4. Is there a way to make this gluten-free?

    You can substitute orzo with gluten-free pasta or a grain like quinoa to make the dish gluten-free. Keep in mind that cooking times might vary, and you may need a bit less broth with quinoa.

  5. How do I know when the orzo is perfectly cooked?

    The orzo should be tender but still have a slight bite—like how you’d like pasta cooked al dente. If it seems too firm after baking, you can add a little extra broth and bake a few minutes longer, but usually following the baking times in the recipe works great.

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.

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Greek Chicken Orzo Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Description

This Greek Chicken Casserole is a hearty, flavorful one-dish meal featuring tender shredded chicken, orzo pasta, sun-dried tomatoes, spinach, feta cheese, and Kalamata olives, all baked together in a savory lemon-infused chicken broth. It’s an easy-to-make, Mediterranean-inspired dinner perfect for weeknights or meal prep.


Ingredients

Units Scale

Chicken and Orzo

  • 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)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 lemon, juiced and zested

Cheese and Oils

  • 1 cup feta cheese, crumbled, plus more to serve
  • 2 tablespoons olive oil

Garnish

  • Fresh parsley, to serve

Instructions

  1. Preheat Oven: Set your oven to 400°F to prepare for baking the casserole.
  2. Cook and Shred Chicken: If your chicken isn’t cooked already, bake chicken breasts or thighs for 25 minutes until fully done. Once cooked, shred the chicken into bite-sized pieces using two forks on a cutting board.
  3. Sauté Onion: Place diced onion in a 9 x 13-inch baking dish, drizzle with olive oil, and mix to coat. Put the dish in the oven for 5 minutes to soften the onion while preparing other ingredients.
  4. Combine Ingredients: Remove the casserole dish from the oven and add orzo, minced garlic, diced sundried tomatoes, chopped spinach, optional sliced Kalamata olives, dried oregano, olive oil, and salt. Stir well to evenly distribute all ingredients.
  5. Add Chicken and Feta: Fold in the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest, mixing thoroughly to incorporate everything evenly.
  6. Add Broth and Mix: Pour the chicken broth into the casserole, stirring gently to ensure the orzo and other ingredients are mostly submerged in the liquid.
  7. First Bake: Cover the dish tightly with aluminum foil and bake in the oven for 15 minutes to allow the orzo to start absorbing the liquid.
  8. Stir and Continue Baking: Remove the foil, stir the casserole well, then bake uncovered for an additional 15-20 minutes until orzo is tender and most liquid has evaporated.
  9. Rest and Serve: Let the casserole rest for 5 minutes after baking. Serve garnished with extra feta cheese and fresh parsley. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Notes

  • To Use Onion Powder: Substitute 1 teaspoon of onion powder for the fresh onion.
  • To Use Garlic Powder: Substitute 2 teaspoons of garlic powder for fresh garlic.
  • To Use Fresh Oregano: Replace dried oregano with 1 tablespoon of fresh oregano for a brighter flavor.
  • To Use Frozen Spinach: Thaw 1/4 cup frozen spinach, squeeze out excess water, and add as per step 4.
  • To Make it in a Slow Cooker: Combine ingredients from steps 2 to 5 in a slow cooker, cook on high for 2.5-3 hours or low for 5-6 hours until liquid is absorbed and orzo is tender, then proceed as in step 8.

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