Description
This Greek Chicken Casserole is a hearty and flavorful one-dish meal combining tender shredded chicken, tender orzo pasta, fresh spinach, tangy feta cheese, sundried tomatoes, and Kalamata olives. Baked to perfection with lemon zest and oregano, this casserole is a delicious and simple dinner option that brings the vibrant flavors of Greece right to your table.
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
- 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
- 1/4 cup kalamata olives, pitted and sliced (optional)
Cheese and Seasonings
- 1 cup feta cheese, crumbled, plus more to serve
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lemon, juiced and zested
- Fresh parsley, to serve
Instructions
- Preheat oven: Preheat your oven to 400°F to prepare for baking the casserole and possibly cooking the chicken if not pre-cooked.
- Cook chicken (if needed): If your chicken isn’t cooked yet, bake 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 onion: In a 9 x 13-inch baking dish, add diced red onion and drizzle with olive oil. Stir to coat the onion evenly, then place the dish in the oven for 5 minutes to soften the onion slightly while you prep other ingredients.
- Combine ingredients: Remove the dish from the oven. Add the orzo, minced garlic, sundried tomatoes, chopped spinach, kalamata olives (if using), dried oregano, an additional drizzle of olive oil, and salt. Stir everything to combine well.
- Add chicken and cheese: Incorporate shredded chicken, crumbled feta cheese, lemon juice, and lemon zest into the mixture. Stir again so all ingredients are evenly distributed throughout the casserole.
- Add broth and prepare to bake: Pour in the chicken broth, stirring once more to ensure the orzo, vegetables, and chicken are mostly submerged in the liquid.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 minutes. This initial baking allows the orzo to begin absorbing the liquid and cooking.
- Uncover and finish baking: Remove the foil, give the casserole a good stir to redistribute ingredients, then bake uncovered for an additional 15-20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Rest and serve: Take the casserole out of the oven and let it rest for 5 minutes. Serve warm with extra crumbled feta cheese and a sprinkle of fresh parsley on top. Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- If you prefer, you can use water instead of chicken broth, though broth adds more flavor.
- Kalamata olives are optional but add a nice briny flavor to the dish.
- You can prepare the chicken ahead of time or use store-bought rotisserie chicken for convenience.
- Leftover casserole reheats well in the oven or microwave.
- Feel free to add extra herbs like dill or parsley inside the casserole for enhanced flavor.
