Greek Chicken Casserole Recipe with Orzo
Greek chicken casserole is a Mediterranean baked dish made with shredded chicken, orzo pasta, spinach, sun-dried tomatoes, and feta cheese.
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
You can substitute brown rice pasta for orzo if you prefer a gluten-free option.