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
- Preheat Oven: Set your oven to 400°F to prepare for baking the casserole.
- 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.
- 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.
- 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.
- Add Chicken and Feta: Fold in the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest, mixing thoroughly to incorporate everything evenly.
- 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.
- 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.
- 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.
- 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.
