Name: Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
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

Jump to Recipe· 4.2 from 6 reviews

I absolutely love sharing this Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe because it combines so many classic Mediterranean flavors in one comforting, easy-to-make dish. The tender shredded chicken mingles beautifully with the nutty orzo and the burst of tangy sun-dried tomatoes, all rounded out by creamy feta cheese and bright lemon zest. It’s a wholesome, vibrant meal that’s perfect for anytime I want something satisfying yet fresh and flavorful.

Why You’ll Love This Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe

One of the things I adore most about this casserole is its incredible flavor harmony. The salty feta and briny kalamata olives add that unmistakable Greek punch, while the sun-dried tomatoes bring a rich sweetness that complements the tender chicken and fresh spinach perfectly. The lemon juice and zest brighten every bite, making it anything but a heavy casserole—you get all the comfort without feeling weighed down. When I first made it, the vibrant colors already made me smile before tasting it!

Besides the delicious flavors, I find this dish super accessible to prepare, even on a busy weeknight. It’s mostly about layering ingredients and letting the oven do its magic. I love that there’s little fuss and minimal hands-on time, but the result looks and tastes like something you’d order at a cozy Mediterranean bistro. It’s perfect for family dinners, easy entertaining, or when I want leftovers that reheat wonderfully. Honestly, it stands out because it feels both special and homey all at once.

Ingredients You’ll Need

The image shows several small white bowls and some whole ingredients arranged on a flat white marbled surface. In the top left, one white bowl is filled with pale yellow orzo pasta grains. To the right is a glass measuring cup filled with light yellow broth. Below the orzo is a small white bowl containing pink salt and dried herbs, next to three whole garlic cloves. To the right of these is a shiny red onion and below it a bright yellow lemon. In the center, a white bowl holds dark green fresh spinach leaves. Below the spinach is a white bowl filled with dark red sun-dried tomatoes, next to another white bowl holding white crumbly cheese. At the bottom right, a white bowl contains shredded pale cooked chicken. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simple yet essential ingredient list, each chosen to build layers of flavor and texture. From the orzo that delivers that lovely chew, to the sun-dried tomatoes offering a chewy burst of sweetness, every component plays an important role in making this casserole a standout meal.

Orzo (2 cups): This pasta shape cooks up tender and holds the sauce beautifully, giving a delightful texture.
Cooked shredded chicken (1 lb): Using cooked chicken saves time and adds the perfect protein base.
Olive oil (2 tablespoons): Adds richness and helps mellow the onions as they bake.
Red onion (1, diced): Brings a sweet, savory depth after roasting briefly in the oven.
Garlic (4 cloves, minced): Infuses a warm, aromatic backdrop that livens the whole dish.
Sun-dried tomatoes (1/2 cup, diced): Gives a tangy, sweet burst of flavor that contrasts beautifully with creamy feta.
Baby spinach (2 cups, roughly chopped): Adds freshness, color, and a gentle earthiness.
Feta cheese (1 cup, crumbled): The star salty, creamy component that ties the casserole together.
Kalamata olives (1/4 cup, sliced, optional): For an extra pop of briny flavor and classic Greek taste.
Dried oregano (1 teaspoon): Lends an herbal note that makes the dish authentically Mediterranean.
Salt (1 teaspoon): Enhances all the vibrant flavors perfectly.
Lemon (1, juiced and zested): Brightens and balances the richness with a refreshing citrus punch.
Chicken broth (5 cups): Provides savory liquid for perfectly cooking the orzo and melding flavors.
Fresh parsley: A sprinkle at the end adds a fresh, green finish to the casserole.

Directions

Step 1: Preheat your oven to 400°F. This ensures it’s hot and ready for the initial roasting of the onions and the final bake.

Step 2: If you don’t have cooked chicken on hand, bake your chicken breasts or thighs in the oven for about 25 minutes until fully cooked (internal temp of 165°F). Once done, transfer the chicken to a cutting board and shred it finely with two forks. This shredding makes it blend perfectly with the orzo and veggies.

Step 3: In a 9×13-inch baking dish, add the diced red onion and drizzle with olive oil. Toss them together to coat evenly. Then, pop the baking dish into the oven and roast the onions for 5 minutes—this softens them and draws out their sweetness.

Step 4: Pull the dish out of the oven, then add the uncooked orzo, minced garlic, diced sun-dried tomatoes, chopped baby spinach, sliced kalamata olives (if using), oregano, extra olive oil, and salt. Stir everything well to distribute ingredients evenly.

Step 5: Add your shredded chicken, crumbled feta, lemon juice, and lemon zest to the casserole and give it another thorough mix so the flavors start to meld.

Step 6: Pour in the chicken broth, stirring gently to make sure the orzo and other ingredients are mostly submerged in the liquid, which helps everything cook evenly in the oven.

Step 7: Cover the casserole tightly with aluminum foil and bake in the oven for 15 minutes. This helps the orzo absorb the broth and start cooking through.

Step 8: Carefully remove the foil, stir the casserole to prevent sticking and redistribute the ingredients, and then return the dish to the oven uncovered to bake for an additional 15 to 20 minutes. This allows the top to dry slightly and the orzo to fully cook.

Step 9: Once the orzo is tender and most of the liquid has been absorbed, take the casserole out and let it rest for 5 minutes. Serve hot with a sprinkling of extra feta and fresh parsley for that lovely finishing touch.

Servings and Timing

This Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe serves about 6 hearty portions—perfect for a family dinner or to have leftovers for lunches. The prep time is roughly 15 minutes if you have cooked chicken ready (about 40 minutes if you cook the chicken fresh). Bake time is about 35 to 40 minutes total, plus the 5-minute resting time at the end. Altogether, you’re looking at just under an hour from start to finish, with minimal hands-on work.

How to Serve This Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe

A close-up of a white rectangular baking dish filled with a mixed pasta casserole. The top layer has small pieces of white cheese crumbled over it, scattered green herb flakes, and bits of red roasted peppers. The pasta underneath is light yellow and mixed with chunks of white chicken and darker green leafy vegetables. A silver spoon is digging into the dish from the right side. The dish sits on a white marbled surface with small green herb leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

When I serve this casserole, I like to keep sides light and fresh to balance the richness. A crisp Greek salad with cucumbers, tomatoes, and a drizzle of olive oil pairs beautifully. Roasted vegetables like asparagus or a simple lemon garlic green beans add a lovely contrast. Sometimes, I even offer warm pita bread on the side to scoop up any extra sauce.

For garnishing, a sprinkle of fresh parsley and extra crumbled feta on top makes it feel a bit fancy and adds an extra pop of color. I find serving it straight from the casserole dish works great for casual dinners, but if I’m entertaining, I like to plate it in shallow bowls to really showcase the colorful ingredients and textures.

As for drinks, a chilled glass of crisp white wine like Sauvignon Blanc or a dry Rosé complements the bright citrus and salty feta notes. If you prefer non-alcoholic options, sparkling water with lemon or a minty iced tea balances the dish nicely. This casserole is equally perfect for a relaxed weeknight meal, a cozy family gathering, or even a weekend brunch spread served warm or at room temperature.

Variations

I love how versatile this Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe is. If you want a gluten-free version, just swap the orzo for a gluten-free pasta or even quinoa. For a vegetarian take, leave out the chicken and boost the spinach, olives, and sun-dried tomatoes, or toss in some cooked chickpeas for protein.

If you want to experiment with flavors, adding a pinch of smoked paprika or some crushed red pepper flakes adds a subtle heat that contrasts nicely with the creamy feta. I’ve also tried swapping kalamata olives for green olives or capers to change the brininess level.

For different cooking methods, you can make this casserole in a slow cooker by preparing the ingredients similarly and cooking for a few hours until the orzo is tender, which is perfect on busy days when you want a no-fuss meal waiting for you. Just keep an eye on the liquid levels as slow cookers vary.

Storage and Reheating

Storing Leftovers

Any leftovers from the Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe should be placed in airtight containers and refrigerated promptly. Stored this way, the casserole stays fresh for up to 5 days. I find glass containers with tight-fitting lids work best because they keep moisture in without sogginess.

Freezing

This casserole freezes beautifully, which is great for meal prepping. After it cools completely, portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer using the oven or toaster oven set to 350°F, covered loosely with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. If you’re in a hurry, microwaving works well too—just cover loosely and stir halfway to heat evenly. Avoid overheating as it can make the orzo dry or mushy. Adding a splash of water or broth before reheating helps restore some moisture and keeps that perfect creamy texture.

FAQs

Can I use fresh chicken instead of pre-cooked chicken in this recipe?

Absolutely! You can bake or pan-cook your chicken breasts or thighs before shredding them for the casserole. I recommend cooking the chicken fully first, then shredding it, as described in the directions. This method keeps the meat tender and allows it to blend perfectly with the other ingredients.

Is it possible to make this casserole vegan or dairy-free?

Yes! To make a vegan or dairy-free version, swap the chicken for a plant-based protein such as chickpeas or tofu. Replace feta with a vegan cheese alternative or simply omit it. You can also use vegetable broth instead of chicken broth. The flavors will still be delicious and vibrant.

What can I substitute if I don’t have sun-dried tomatoes?

If sun-dried tomatoes aren’t available, roasted red peppers or even cherry tomatoes can add color and sweetness. While the flavor won’t be quite the same, these substitutes maintain the fresh, slightly tangy component that balances the richness of feta and chicken nicely.

Can I prepare this casserole ahead of time?

Definitely. You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it a convenient option for busy days or entertaining, as you just need to pop it in the oven when you’re ready.

What’s the best way to prevent the orzo from sticking together?

Stirring the casserole halfway through baking helps keep the orzo separate and evenly cooked. Also, making sure it’s well mixed with enough broth from the start promotes even cooking and prevents clumping. Some olive oil in the mixture adds a nice coating to reduce sticking as well.

Conclusion

I can’t recommend this Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe enough—it’s one of those dishes that feels special but comes together so easily. Every bite is comforting whether you’re feeding family or friends, and it’s perfect for those times you want a flavorful, wholesome meal without fuss. I hope you’ll enjoy making it as much as I do, and that it becomes a new favorite in your kitchen!