This Greek Chicken Casserole is a vibrant Mediterranean-inspired dinner packed with bright flavors and wholesome ingredients. Tender shredded chicken, orzo pasta, spinach, sun-dried tomatoes, and feta cheese bake together in a lemony broth that creates a comforting yet fresh one-dish meal. This Greek chicken casserole is easy to prepare, family-friendly, and perfect for busy weeknights.
Why You’ll Love This Recipe
This dish combines classic Greek ingredients into a warm, satisfying casserole. The orzo absorbs the flavorful broth while the chicken stays tender and juicy.
The combination of tangy feta, savory olives, sun-dried tomatoes, and lemon adds incredible depth of flavor. Best of all, everything bakes together in one dish, making this Greek chicken casserole both convenient and delicious.
Ingredients
2 cups orzo, uncooked
1 lb cooked chicken, shredded
2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, diced
2 cups baby spinach, roughly chopped
1 cup feta cheese, crumbled
1/4 cup kalamata olives, sliced (optional)
1 teaspoon dried oregano
1 teaspoon salt
1 lemon, juiced and zested
5 cups chicken broth
Fresh parsley, for serving
Instructions
1. Preheat the oven
Preheat the oven to 400°F (200°C).
2. Prepare the chicken
If the chicken is not already cooked, bake chicken breasts or thighs for about 25 minutes until fully cooked. Shred the chicken using two forks.
3. Soften the onion
Place diced onion in a 9×13-inch baking dish and drizzle with olive oil. Toss to coat and bake for about 5 minutes.
4. Add the base ingredients
Remove the dish from the oven and add the uncooked orzo, minced garlic, sun-dried tomatoes, chopped spinach, kalamata olives, oregano, olive oil, and salt. Stir to combine.
5. Add chicken and cheese
Add the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest. Stir everything together.
6. Add broth
Pour in the chicken broth and mix until the orzo, vegetables, and chicken are mostly submerged.
7. Bake covered
Cover the baking dish with foil and bake for 15 minutes.
8. Bake uncovered
Remove the foil, stir the casserole, and return it to the oven uncovered for another 15–20 minutes until the orzo is tender and most of the liquid is absorbed.
9. Rest and serve
Allow the Greek chicken casserole to rest for about 5 minutes. Sprinkle with extra feta and fresh parsley before serving.
Tips & Tricks
Use rotisserie chicken to save preparation time.
Fresh lemon juice gives the casserole its signature bright flavor.
Do not overbake the orzo or it may become too soft.
Add extra spinach or vegetables like zucchini for more nutrition.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baked Casserole
Cuisine: Mediterranean / Greek
Difficulty: Easy
Dietary Notes: High Protein
Notes
You can substitute brown rice pasta for orzo if you prefer a gluten-free option.
If you enjoy stronger Mediterranean flavors, add extra olives or feta cheese.
Nutrition (Approximate)
Calories: 410
Protein: 30g
Carbohydrates: 36g
Fat: 16g
Fiber: 3g
FAQ
Can I make Greek chicken casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I freeze this casserole?
Yes. Store it in an airtight container and freeze for up to 3 months.
Can I substitute rice for orzo?
Yes, but the cooking time may need adjustment since rice absorbs liquid differently.
What vegetables can I add?
Zucchini, bell peppers, or artichokes work well with the Mediterranean flavors.
What should I serve with Greek chicken casserole?
A Greek salad, roasted vegetables, or warm pita bread pair nicely.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave or oven with a splash of broth to maintain moisture.
Freeze portions for up to 3 months.
Similar Recipes
Greek Chicken Casserole Recipe with Orzo
Ingredients
- 2 cups orzo uncooked
- 1 lb cooked chicken shredded
- 2 tablespoons olive oil
- 1 red onion diced
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes diced
- 2 cups baby spinach roughly chopped
- 1 cup feta cheese crumbled
- 1/4 cup kalamata olives sliced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lemon juiced and zested
- 5 cups chicken broth
- Fresh parsley for serving
Instructions
Preheat the oven
Preheat the oven to 400°F (200°C).
- Prepare the chicken
- If the chicken is not already cooked, bake chicken breasts or thighs for about 25 minutes until fully cooked. Shred the chicken using two forks.
Soften the onion
- Place diced onion in a 9×13-inch baking dish and drizzle with olive oil. Toss to coat and bake for about 5 minutes.
- Add the base ingredients
- Remove the dish from the oven and add the uncooked orzo, minced garlic, sun-dried tomatoes, chopped spinach, kalamata olives, oregano, olive oil, and salt. Stir to combine.
Add chicken and cheese
- Add the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest. Stir everything together.
Add broth
- Pour in the chicken broth and mix until the orzo, vegetables, and chicken are mostly submerged.
Bake covered
- Cover the baking dish with foil and bake for 15 minutes.
Bake uncovered
- Remove the foil, stir the casserole, and return it to the oven uncovered for another 15–20 minutes until the orzo is tender and most of the liquid is absorbed.
Rest and serve
- Allow the Greek chicken casserole to rest for about 5 minutes. Sprinkle with extra feta and fresh parsley before serving.
Notes
Conclusion
This Greek Chicken Casserole is a simple, flavorful meal that brings Mediterranean ingredients together in a comforting baked dish. With tender chicken, bright lemon, creamy feta, and perfectly cooked orzo, it’s an easy dinner that delivers bold flavor with minimal effort.