Greek Chicken Casserole

Greek chicken casserole transforms everyday ingredients into a Mediterranean-inspired feast that's as simple as it is satisfying. This one-pan wonder combines tender chicken, plump orzo pasta, and vibrant vegetables with classic Greek flavors like tangy feta, briny olives, and aromatic herbs. Perfect for busy weeknights when you need a wholesome meal without the fuss, this dump-and-bake recipe delivers maximum flavor with minimal effort. The best part? It's packed with 30 grams of protein per serving, making it a nutritional powerhouse that will keep you feeling satisfied long after the meal is over.

I first made this casserole during a particularly hectic week when I needed something nutritious that wouldn't keep me in the kitchen for hours. My family devoured it so quickly I barely had any leftovers for lunch the next day – now I always make a double batch!

Ingredients

• Cooked chicken: Provides lean protein and hearty texture; use leftover roasted chicken or rotisserie chicken for convenience and flavor
• Orzo pasta: This rice-shaped pasta absorbs flavors beautifully while maintaining a pleasant chewiness; look for quality brands for the best texture
• Onion and garlic: Form the aromatic base that gives depth to the dish; choose firm onions with no soft spots
• Sundried tomatoes: Offer concentrated sweet-tart flavor and chewy texture; oil-packed varieties provide the most flavor
• Fresh spinach: Adds color, nutrients, and a tender texture; look for bright, crisp leaves with no yellowing
• Kalamata olives: Deliver briny, rich flavor that's distinctively Greek; select plump, glossy olives without blemishes
• Feta cheese: Provides salty, tangy creaminess; traditional Greek feta made from sheep's milk offers the most authentic flavor
• Dried oregano: Essential for authentic Greek flavor; crush it between your fingers before adding to release the oils
• Fresh lemon: Both juice and zest brighten all the flavors; choose heavy, fragrant fruit with smooth skin
• Chicken broth: Creates a flavorful cooking liquid for the orzo; low-sodium varieties let you control the salt level

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Cooking Instructions

Step 1:

Prepare your casserole dish - Start with a 9x13 inch baking dish or a large oven-safe skillet. Lightly coat it with olive oil to prevent sticking and add a touch of Mediterranean flavor. This simple step makes cleanup easier and contributes to the rich taste of the finished dish. Preheat your oven to 375°F (190°C) so it's ready when your casserole is assembled.

Step 2:

Layer the ingredients strategically - Begin by spreading diced onions across the bottom of your oiled dish. Sprinkle minced garlic evenly over the onions. Next, add the dry orzo pasta, distributing it in an even layer. This allows the pasta to cook properly and absorb flavors as the casserole bakes. Layer fresh spinach leaves on top - don't worry about them looking bulky, as they'll wilt down considerably during cooking. Add julienned sundried tomatoes, pitted and halved Kalamata olives, and a generous sprinkle of dried oregano. Season this layer with salt and freshly ground black pepper.

Step 3:

Add the protein and flavor enhancers - Distribute 2 cups of cooked, shredded chicken evenly across the vegetable layer. Using pre-cooked chicken ensures it stays tender throughout the baking process. Crumble about 1 cup of feta cheese over everything, reserving some for garnishing after baking if desired. The feta will partially melt, creating pockets of creamy tanginess throughout the casserole. Add the zest and juice of one lemon, which brightens all the flavors and adds authentic Greek character to the dish.

Step 4:

Add the cooking liquid carefully - Pour 2½ cups of chicken broth evenly over the entire casserole. This precise amount ensures the orzo cooks perfectly - not too dry and not too soupy. The broth should just barely cover all ingredients. If needed, gently press down on the top layer to help submerge the orzo. Be careful not to stir or disturb the layers too much at this point.

Step 5:

Cover and bake properly - Cover the dish tightly with aluminum foil, creating a good seal around the edges. This traps steam and allows the orzo to cook evenly. Bake in your preheated oven for 40 minutes. Then remove the foil and continue baking for another 10-15 minutes until the liquid is absorbed and the top develops a light golden color. Let the casserole rest for 5-10 minutes before serving to allow the flavors to settle and any remaining liquid to be absorbed.

I'm particularly fond of the Kalamata olives in this dish. Their rich, briny flavor adds such depth to each bite. My grandmother used to say that olives were "little bursts of the Mediterranean Sea," and I think of her words every time I make this casserole. Even my olive-skeptical husband has come around to enjoying them in this perfectly balanced dish!

Perfect Protein Balance

What makes this casserole truly special is its impressive protein content. Between the chicken and feta cheese, each serving delivers about 30 grams of protein, making it exceptionally satisfying. The protein helps stabilize blood sugar levels and keeps hunger at bay for hours. For those looking to increase their protein intake, the recipe can be easily adapted by adding an additional half pound of chicken. Just remember to increase the broth accordingly to maintain the proper moisture balance.

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Make-Ahead Magic

This Greek chicken casserole shines as a meal prep option. You can assemble it completely up to 24 hours before baking - simply cover and refrigerate. When ready to cook, add an extra 5-10 minutes to the baking time since you're starting with cold ingredients. Alternatively, you can prepare all components separately (cook the chicken, chop the vegetables) and store them in the refrigerator for quick assembly on cooking day. The casserole actually improves with time as the flavors meld, making leftovers something to look forward to.

Weeknight Variations

While this recipe is delicious as written, don't be afraid to adapt it based on what you have on hand. Bell peppers, artichoke hearts, or diced zucchini make excellent vegetable additions. If you're short on time, use minced garlic from a jar instead of fresh. For a vegetarian version, substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth. The versatility of this base recipe makes it a perfect template for creative weeknight cooking.

This Greek chicken casserole represents everything I love about Mediterranean cooking – simple, wholesome ingredients transformed into something greater than the sum of their parts. The aroma that fills your kitchen as it bakes creates an anticipation that's fully rewarded with that first forkful of tender chicken, perfectly cooked orzo, and vegetables infused with lemon and herbs. It's the kind of dish that makes you slow down and appreciate how satisfying good food can be, even on the busiest of weeknights.

Frequently Asked Questions

→ Can I use different pasta instead of orzo?

Yes, you can substitute small pasta shapes like ditalini or small shells, but you may need to adjust the cooking time and liquid amount slightly. Larger pasta shapes aren't recommended as they may not cook evenly in this casserole method.

→ How do I make this casserole vegetarian?

To make it vegetarian, replace the chicken with 2 cans of drained and rinsed chickpeas or white beans, and use vegetable broth instead of chicken broth. This maintains the protein content while making it plant-based.

→ Can I add other vegetables to this recipe?

Absolutely! Bell peppers, artichoke hearts, zucchini, or cherry tomatoes would all work well in this Greek-inspired dish. Add tender vegetables during the last 15 minutes of cooking to prevent them from becoming too soft.

→ Is there a dairy-free option for the feta cheese?

You can use dairy-free feta alternatives now available in many grocery stores, or omit the cheese and add extra olives and a sprinkle of nutritional yeast for a savory flavor. A squeeze of extra lemon juice will help enhance the tanginess that feta would provide.

→ Can I use brown rice instead of orzo for a whole grain option?

Yes, but brown rice takes significantly longer to cook. If using brown rice, increase the liquid to 6 cups and the covered baking time to about 35-40 minutes, then an additional 10-15 minutes uncovered. The texture will be different but still delicious.