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

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 1x
  • Category: Dinner
  • Method: Baked
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Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chicken, feta cheese, lemon juice, and lemon zest to the casserole dish, and stir again to combine with the other ingredients.
  6. 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.
  7. Cover the baking dish with aluminum foil, then transfer it to the oven to bake for 15 minutes.
  8. 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.
  9. 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

Find it online: https://kaynutrition.com/greek-chicken-casserole/