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Greek Chicken Casserole

Name: Greek Chicken Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Published on October 17, 2024 by Stephanie Kay

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Made in one pan and packed full of protein and veggies, this Greek chicken casserole is perfect for a weeknight meal. The combination of chicken, orzo pasta, and cheese ensures it’s a delicious dish the whole family can enjoy.

Greek chicken casserole with a serving spoon and a side of sundried tomatoes, parsley, and a tea towel.

If you’ve been around here long enough, you’re likely aware that I love a good casserole. Not the old-school back of canned soup casserole, but an easy one-pan recipe that is full of healthy whole foods and packed full of protein, veggies, and healthy fats.

I’ve shared plenty of casserole recipes on my site, and there are lots more to come, so consider this Greek chicken casserole just another delicious and nutritious recipe you can add to your casserole repertoire.

Close up of Greek chicken casserole with a serving spoon.

Why You’ll Love It

Made in One Pan – This dump-and-bake recipe requires minimal prep time and minimal cleanup.
High in Protein – With 30 grams of protein per serving, this Greek chicken casserole is a high-protein dinner idea.
Great for Meal Prep – Once cooked, this casserole keeps well in the fridge and freezer making it a great make-ahead meal.

Ingredients for Greek chicken orzo casserole: orzo, chicken, onion, garlic, sundried tomato, spinach, feta, garlic, lemon, chicken broth, oregano, and salt.

Ingredients + Substitutions

Chicken – To ensure the casserole is protein-packed. The recipes called for cooked chicken, you can use the meat of skinless chicken breasts or skinless, boneless chicken thighs, or any combination of chicken meat you have on hand.
Orzo – To add some complex carbohydrates. If you can’t find orzo, you can use another small pasta shape, such as ditalini, or use white rice or quinoa instead.
Onion and Garlic – To flavor the casserole. I use fresh onion and garlic, but you can use onion powder and garlic powder if needed. See the notes section of the recipe card for details.
Sundried Tomatoes – To add some veggies. I think sundried tomatoes work best, but sliced cherry tomatoes will also work.
Spinach – To add some leafy greens and micronutrients. The recipe calls for fresh spinach, but you can use frozen spinach if needed, see the notes section of the recipe card for details.
Kalamata Olives – To add some healthy fats, although you can omit them if desired.
Feta – To add some more protein.
Oregano – To add some Greek flavor. I used dried oregano, but you can swap it for thyme or use fresh oregano if needed, see the notes section of the recipe card for details.
Lemon – A combination of lemon juice and lemon zest to add some more flavor. I used fresh lemon juice but you can use concentrate and omit the zest if needed.
Broth – To add flavor and cook the orzo, but you can use chicken stock or water if needed.
Salt and Pepper – To season the casserole.

White casserole dish with diced red onion and olive oil.

White casserole dish with diced red onion, orzo, spinach, sundried tomatoes, oregano, and salt.

Dietary Adaptions

To Make it Gluten-Free: Swap the orzo for gluten-free orzo, white rice, or quinoa. Cauliflower rice cannot be used in this recipe, the ratios will not work.

To Make it Dairy-Free: Use dairy-free feta or omit it completely.

White casserole dish with onion, orzo, spinach, sundried tomatoes, oregano, salt, shredded chicken, feta cheese, lemon juice, and lemon zest.

White casserole dish with onion, orzo, spinach, sundried tomatoes, oregano, salt, shredded chicken, feta cheese, lemon juice, lemon zest, and chicken broth.

Red’s Nutrition Tip

Not only does adding feta to the casserole add a bit of Greek flavor, but it adds a good boost of protein as feta is one of the highest protein cheeses.

Baked Green chicken casserole in a white casserole dish with parsley and feta sprinkled on top.

Serving Suggestions

This Greek chicken casserole is a well-balanced meal with protein, carbohydrates, fiber, and plenty of healthy fats. That said, you can adapt the recipe to suit your personal dietary needs, for example:

To add more protein, add a 1/2 pound of shredded, cooked chicken to the recipe, along with an additional 1 cup of chicken broth.
To add more vegetables, add 1 cup of diced artichoke hearts, zucchini, or bell peppers, along with an additional 1/4 cup of chicken broth. You can also serve the casserole with a side of green salad with diced cucumber and tomatoes.
To make it low-fat, omit the olive oil and use low-fat feta cheese.

Can I make it in a slow cooker or crock pot?

Yes! Combine the ingredients as per the instruction in a slow cooker or crock pot, instead of a casserole dish, cover, and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the orzo is tender.

Storage + Reheating

To Refrigerate: Once cooled, any leftover Greek chicken casserole can be stored in an airtight container in the fridge for up to 5 days.

To Freeze: To freeze the casserole whole, cover the casserole dish with plastic wrap and aluminum foil, and place it in a freezer-safe bag, and place it in the freezer. To freeze the leftover casserole, transfer the leftovers to an airtight container and place it in the freezer. The casserole can be frozen for up to 3 months.

To Reheat: Once thawed, the casserole in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes. To reheat from frozen, cover the casserole dish with aluminum foil and warm it in the oven at 350°F for 40-50 minutes until heated through.

Greek chicken casserole with a serving spoon.

More Chicken Casserole Recipes:

Greek Chicken Casserole

Author: Stephanie Kay

Ready in one pan and with over 30 grams of protein and 3 grams of fiber per serving, this Greek chicken casserole is the perfect meal for a family-friendly weeknight dinner.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baked

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 to 400°F.
If you don’t have cooked chicken, bake the chicken breasts or chicken thighs in the oven for 25 minutes. Once cooked, place the chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
In a 9 x 13-inch baking dish, add the diced onion, drizzle with olive oil, and stir until well coated. Transfer the baking dish to the oven for 5 minutes while you prepare the other ingredients.
Remove the baking dish from the oven, add the orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives (optional), oregano, olive oil, and salt, and stir to combine.
Add the chicken, feta cheese, lemon juice, and lemon zest to the casserole dish, and stir again to combine with the other ingredients.
Pour in the broth and give it a final stir until everything is well incorporated and the orzo, veggies, and chicken are mostly submerged in the liquid.
Cover the baking dish with aluminum foil, then transfer it to the oven to bake for 15 minutes.
Remove the baking dish from the oven, remove the foil, give everything a good stir, and then return it to the oven, uncovered, for a final 15-20 minutes until the orzo is cooked and most of the liquid has been absorbed.
Once cooked, remove the baking dish from the oven and allow it to rest for 5 minutes before serving with a sprinkle of feta and parsley. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To Use Garlic Powder: Swap the garlic for 2 teaspoons of garlic powder.

To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano.

To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #4 to warm it and remove any excess water.

To Make it in a Slow Cooker: Prepare the ingredients as per steps #2 to #5 in a slow cooker, cover, and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the orzo is tender. Once cooked, finish as per step #8.

Nutrition

Serving Size: 1 serving
Calories: 462 calories
Sugar: 5 grams
Fat: 15 grams
Carbohydrates: 50 grams
Fiber: 3 grams
Protein: 30 grams

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