Description
This Greek Chicken Casserole is a cozy, one-pan dinner bursting with bold Mediterranean flavors. Made with orzo, shredded chicken, spinach, sundried tomatoes, lemon, and feta, it’s creamy, comforting, and perfect for busy weeknights or easy meal prep.
Ingredients
2 cups orzo, uncooked
1 lb. cooked chicken, shredded (about 3 chicken breasts or 6 chicken thighs)
2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
½ cup sundried tomatoes, packed, diced
2 cups baby spinach, roughly chopped
1 cup crumbled feta cheese, plus more to serve
¼ 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)
Fresh parsley, to serve
Instructions
Preheat oven to 400°F.
If your chicken isn’t cooked, bake the breasts or thighs for 25 minutes, then shred.
In a 9×13-inch baking dish, toss diced onion with olive oil and bake for 5 minutes.
Remove from oven, then stir in orzo, garlic, sundried tomatoes, spinach, olives (if using), oregano, remaining olive oil, and salt.
Add shredded chicken, feta cheese, lemon juice, and zest. Stir well.
Pour in chicken broth and mix until everything is evenly combined.
Cover with foil and bake for 15 minutes.
Remove foil, stir, and bake uncovered for another 15–20 minutes, or until the orzo is cooked and liquid is mostly absorbed.
Let rest for 5 minutes. Top with extra feta and fresh parsley before serving.
Notes
For extra creaminess, stir in a splash of cream or more feta at the end.
Add bell peppers or zucchini for extra veggies.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main course
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 435 Kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 80 mg