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Greek Chicken and Orzo Casserole Recipe

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4.4 from 4 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This Greek Chicken Casserole is a flavorful and hearty one-pan meal featuring tender shredded chicken, orzo pasta, fresh spinach, sundried tomatoes, kalamata olives, and tangy feta cheese. Infused with lemon zest and oregano, it offers a perfect Mediterranean-inspired dinner that’s easy to prepare and bakes to perfection in the oven.

Ingredients

Main Ingredients

  • 2 cups orzo, uncooked
  • 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sundried tomatoes, packed, diced
  • 2 cups baby spinach, roughly chopped
  • 1 cup feta cheese, crumbled, plus more to serve
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 lemon, juiced and zested
  • 5 cups chicken broth, or water
  • Fresh parsley, to serve

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the casserole.
  2. Cook Chicken (if needed): If you don’t have cooked chicken, bake chicken breasts or thighs in the oven for 25 minutes until fully cooked, then shred with two forks into bite-size pieces.
  3. Sauté Onions: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir to coat, then bake the dish in the oven for 5 minutes to soften the onions.
  4. Combine Ingredients: Remove the baking dish from the oven. Add the uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, sliced kalamata olives (if using), dried oregano, olive oil, and salt. Stir well to combine all ingredients evenly.
  5. Add Chicken and Cheese: Add the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest to the dish. Stir again thoroughly to incorporate all the flavors.
  6. Add Broth: Pour in the chicken broth or water, making sure the orzo, vegetables, and chicken are mostly submerged. Give the mixture a final stir.
  7. Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the oven for 15 minutes to cook the orzo and meld flavors.
  8. Uncover and Continue Baking: Remove the foil and stir the casserole well. Return it to the oven, uncovered, and bake for another 15-20 minutes until the orzo is tender and most of the liquid is absorbed.
  9. Rest and Serve: Take the casserole out of the oven and allow it to rest for 5 minutes. Serve topped with extra crumbled feta and fresh parsley. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Using chicken broth instead of water adds extra flavor to the casserole.
  • The kalamata olives are optional but add a nice briny contrast; omit if preferred.
  • Leftovers reheat well in the microwave or oven.
  • Shredded rotisserie chicken can be a convenient shortcut.
  • For a vegetarian version, omit chicken and use vegetable broth instead.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://myeasyplate.com/greek-chicken-and-orzo-casserole-recipe/