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a casserole dish with a spoon serving lemon and chicken.

Greek Chicken Casserole

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5 from 2 reviews

  • Author: Maggie
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Diet: Low Salt


This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.


  • 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


  1. Preheat oven to 375F. 
  2. 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
  3. In the same bowl as the orzo, add in feta, spinach and can of tomatoes. Mix to combine and pour into a casserole dish. 
  4. 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. 
  5. Cover with aluminum foil or a lid and bake at 375F for 40 minutes. 
  6. 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. 


  • 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
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