Description
This Greek Chicken Casserole is a flavorful and comforting one-pot meal that combines tender shredded chicken, orzo pasta, fresh spinach, tangy feta cheese, and Kalamata olives, all baked together in a savory broth infused with lemon and oregano. Perfect for a hearty family dinner, this casserole delivers authentic Mediterranean flavors with minimal prep and easy cleanup.
Ingredients
Units
Scale
Main Ingredients
- 2 cups orzo, uncooked
- 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
- 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 cup feta cheese, crumbled, plus more to serve
- 1/4 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 the Oven: Set your oven to 400°F (200°C) to get it ready for baking the casserole.
- Cook the Chicken: If your chicken isn’t pre-cooked, bake chicken breasts or thighs in the oven for 25 minutes until cooked through. Then shred the chicken using two forks into bite-size pieces.
- Sauté Onion: Place diced red onion in a 9 x 13-inch baking dish, drizzle with olive oil, and stir to coat. Pop it into the oven for 5 minutes to soften while you prepare the rest.
- Combine Ingredients: Remove the baking dish and add orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives (if using), dried oregano, olive oil, and salt. Stir well to combine all ingredients.
- Add Chicken and Feta: Mix in the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest to blend flavors evenly throughout the casserole.
- Add Liquid: Pour in the chicken broth (or water), ensuring that the orzo, vegetables, and chicken are mostly submerged. Give everything a final good stir.
- First Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the oven for 15 minutes. This allows the orzo to start cooking and absorb liquid.
- Second Bake Uncovered: Remove the foil, stir the casserole to distribute ingredients, then bake uncovered for another 15-20 minutes until the orzo is tender and most of the liquid is absorbed.
- Rest and Serve: Let the casserole rest for 5 minutes after baking. Serve warm with extra crumbled feta and a sprinkle of fresh parsley. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Using pre-cooked chicken saves time, but you can bake raw chicken as per the instructions if needed.
- Kalamata olives are optional but add a nice briny flavor that complements the feta and lemon.
- You can substitute chicken broth with water for a milder taste, though broth adds more depth.
- Leftovers reheat well in the microwave or oven; add a splash of water if the casserole seems dry.
- For a gluten-free option, substitute orzo with a gluten-free pasta variety.
