This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.
Why I Love This Recipe
This recipe just works. This greek chicken casserole uses simple ingredients that are pantry staples.
Also this dish requires minimal clean up and only takes 7 ingredients to make. The only prep needed for this greek casserole is cooking the orzo first. The rest of the ingredients are just added to the casserole as is.
Ingredients
Chicken Breasts: I buy chicken breasts from Costco and they come in a package of 2 large chicken breasts.
Spinach: I recommend using fresh spinach in this recipe
Chicken Broth: The recipe only calls for 2 cups of chicken broth. If you are in a pinch and don't have chicken broth, you can use water.
Diced tomatoes: Preferably find the kind that already has basil, garlic and oregano added in. If you cannot find that you can add Italian seasoning (see recipe notes below).
I always buy the no added salt diced tomatoes! You will get salt from the other ingredients in this chicken casserole.
How to Make
I would recommend starting with making the orzo. This can be done ahead of time too if you are crunched for time.
Once the orzo has cooked for the allotted time, strain and rinse in a mesh colander and place in a large bowl. Combine spinach, feta and diced tomatoes.
Pour the orzo and vegetable mixture into the casserole dish, add in 2 cups chicken broth. Add the pieces of chicken on top and place lemon slices on top.
Bake, covered, for 40 minutes. If you are keeping the chicken breast whole, you might have to cook for longer.
FAQs and Expert Tips
Once the casserole has finished cooking, wait 5-10 minutes to allow some of the juices to absorb into the orzo. The first time you serve it you will want a slotted spoon but once it sits for longer, the juices will absorb.
Yes! That is what you are supposed to do. Because we are baking it with the casserole covered, the rest of the ingredients will not be contaminated and the chicken will cook.
You can substitute regular diced tomatoes and just add in dried oregano, basil, onion powder, garlic powder etc... The spices gives the casserole more flavor. If you don't have chicken broth, you can use water. The broth gives it more flavor. Since this is a greek casserole, you can add in olives. I don't like them so I didn't add them in!
I would recommend it because it helps tenderize the chicken! It also adds flavor.
Other Casserole Recipes
- Healthy Tuna Casserole
- Chicken Fajita Casserole with Quinoa
- Chicken Pasta Bake
- Protein Packed Breakfast Casserole
Greek Chicken Casserole
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Low Salt
Description
This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.
Ingredients
- 1.5 cups orzo, uncooked
- 1 can (15oz) diced tomatoes with dried basil, garlic and oregano
- 6 oz feta, crumbled (about a cup)
- 1 big handful of fresh spinach
- 2 cups low sodium chicken broth
- 2 large chicken breasts, cubed
- 1 lemon, sliced
- Garnish with parsley, cracked black pepper and more crumbled feta
Instructions
- Preheat oven to 375F.
- Cook orzo in a pot of boiling water for ~8 minutes. Once finished, drain in a mesh colander and rinse with cold water. Place it in a large bowl
- In the same bowl as the orzo, add in feta, spinach and can of tomatoes. Mix to combine and pour into a casserole dish.
- Pour 2 cups of chicken broth over orzo mixture in the casserole dish. Place pieces of chicken on top then add lemon slices on top of that.
- Cover with aluminum foil or a lid and bake at 375F for 40 minutes.
- Let the casserole sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The first time you serve it, use a slotted spoon. The juices will absorb in the fridge over time.
Notes
- If you don't have chicken broth, substitute water instead.
- I would recommend the diced tomatoes with dried basil, garlic and oregano. If you cannot find it, just add in your own seasoning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entree, Dinner
- Method: Bake
- Cuisine: Greek American
If you love this recipe as much as I do, please leave a star rating/comment below! Don't forget to PIN IT for later and tag @mealswithmaggie on Instagram.
Such an easy recipe!!! This is a keeper. I added pitted Greek olives saw that suggestion somewhere thanks!
Is it okay if I use chicken thighs instead? Will it take just as long to cook as cut up chicken breasts? Excited to try this!
Do you drain the can of tomatoes? Looking forward to trying this recipe!
Hey! You do not drain the tomatoes 🙂
Sorry, in my haste to get to more of this lovely food, I forgot to rate it a 5/5!
Thank you!!
Love the lemon ending which really sets the dish off... reminds me of mum's similar but slightly different version. Well done Maggie!
!
I loved this recipe! The lemon on top is great!