Greek Chicken Casserole with Orzo, Sun-Dried Tomatoes, and Feta Recipe
This Greek Chicken Casserole is a comforting, flavorful one-dish meal combining tender shredded chicken, orzo pasta, fresh spinach, sundried tomatoes, kalamata olives, and tangy feta cheese, all baked to perfection with fragrant oregano and lemon. It’s an easy and wholesome weeknight dinner that brings Mediterranean flavors to your table with minimal prep and a deliciously creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook Chicken (if needed): If your chicken isn’t cooked, bake chicken breasts or thighs in the oven for about 25 minutes. Once done, shred the chicken into bite-sized pieces using two forks on a cutting board.
- Sauté Onion: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir to coat evenly. Place this dish in the oven for 5 minutes to soften the onions while you prepare remaining ingredients.
- Combine Base Ingredients: Remove the baking dish from the oven. Add uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, sliced kalamata olives (if using), dried oregano, an additional drizzle of olive oil, and salt. Stir well to combine everything evenly.
- Add Chicken and Flavorings: Mix in the shredded cooked chicken, crumbled feta cheese, lemon juice, and lemon zest, stirring to incorporate all flavors thoroughly.
- Pour Broth: Pour 5 cups of chicken broth (or water) into the baking dish. Stir gently so that the orzo, veggies, and chicken are mostly submerged in the liquid.
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 15 minutes at 400°F to allow the orzo to absorb the liquid and begin to cook.
- Uncover and Finish Baking: Remove foil and stir the casserole well. Return the dish to the oven uncovered and bake for an additional 15-20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes. Serve topped with extra crumbled feta and fresh parsley for garnish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
- To use onion powder instead of fresh onion, substitute 1 teaspoon of onion powder for the diced onion.
- For garlic powder substitute, use 2 teaspoons of garlic powder in place of minced garlic.
- Replace dried oregano with 1 tablespoon fresh oregano if preferred for more vibrant flavor.
- If using frozen spinach, thaw 1/4 cup, press out excess water, and add in step #4 to prevent watery casserole.
- To make this casserole in a slow cooker, combine ingredients per steps 2 to 5, cover, and cook on high for 2.5-3 hours or on low for 5-6 hours until orzo is tender and liquid is absorbed. Finish by sprinkling feta and parsley before serving.
