Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe

I absolutely love this Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe because it’s a wholesome, comforting meal that feels fancy without any fuss. The way the tender chicken, tangy feta, fresh spinach, and herby diced tomatoes come together with orzo pasta is downright irresistible. Whether you’re cooking for a family dinner or meal prepping for the week, this casserole is one that never disappoints.

When I first tried this recipe, I was amazed at how the flavors melded so beautifully after baking, creating a juicy, savory, and bright dish all in one pan. You’ll find that it turns out perfectly tender every time, and dinner feels like a special occasion even on a busy weeknight. Plus, it’s one of those dishes where leftovers taste even better the next day, which I always appreciate!

Ingredients You’ll Need

All the ingredients complement each other perfectly, bringing together that classic Greek vibe balanced with creamy feta and bright lemon. When shopping, look for good-quality feta and fresh spinach to really make this shine.

• Orzo: This tiny pasta cooks quickly and soaks up flavors beautifully—perfect for casseroles.
• Diced tomatoes with dried basil, garlic, and oregano: Using the seasoned variety amps up the Greek flavors effortlessly.
• Feta cheese: Crumbled feta adds the signature salty tang and creaminess you want in every bite.
• Fresh spinach: Adds color and nutrition—you’ll barely notice it’s there, just extra goodness.
• Low sodium chicken broth: Keeps the dish moist without overwhelming saltiness.
• Chicken breasts: Cubed for quick cooking and tender results.
• Lemon: Sliced on top to infuse a subtle citrus brightness as it bakes.
• Fresh parsley: For garnish that adds a pop of freshness.
• Cracked black pepper: To finish off with a little spice and depth.
• Additional crumbled feta (optional): Because you can never have too much feta!

Variations

I like to play around with this Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe by adding different veggies or swapping ingredients based on what’s in season or what I have on hand. Feel free to personalize to suit your taste and make it your own signature dish.

• Spinach substitution: I’ve replaced spinach with kale or Swiss chard with great results—just make sure to chop it finely.
• Protein swap: Sometimes I use boneless thighs for extra juiciness or even cooked lamb when I want a richer flavor.
• Seasonal veggie boost: Roasted red peppers or artichoke hearts can add a delicious twist.
• Make it vegetarian: Omit the chicken and add mushrooms or chickpeas for a satisfying meat-free version.

How to Make Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe

Step 1: Get Orzo Perfectly Cooked

Start by boiling your orzo in salted water for about 8 minutes until it’s tender but still a bit firm—al dente is the goal here. I like to rinse it quickly under cold water after draining to stop the cooking process and prevent it from sticking together. This little trick keeps the orzo from turning mushy later in the casserole.

Step 2: Mix the Flavorful Ingredients

In a big bowl, gently combine your cooked orzo with crumbled feta, fresh spinach, and the entire can of seasoned diced tomatoes. The juices from the tomatoes soak into the pasta, while the feta adds that creamy, salty kick. I always stir carefully here so the spinach doesn’t get too bruised.

Step 3: Assemble Your Casserole

Pour this orzo mixture into a casserole dish and pour the chicken broth evenly over it to keep things moist during baking. Place your cubed chicken breasts on top, distributing them so every bite has some protein, then tuck in lemon slices across the surface. That lemon is the secret ingredient that brightens everything up as it cooks.

Step 4: Bake to Juicy Perfection

Cover the casserole tightly with foil or a lid to lock in moisture and bake at 375°F (190°C) for 40 minutes. You’ll know it’s done when the chicken is tender and cooked through, and the casserole looks bubbly around the edges. This slow meld of flavors makes the dish incredibly satisfying.

Step 5: Let It Rest Before Serving

Once out of the oven, let your casserole sit for 5 to 10 minutes. This resting time lets the orzo absorb all those delicious juices, giving you a more flavorful and cohesive bite. When serving, you can use a slotted spoon to drain some liquid or stir it back in if you prefer moister casserole—both ways work, trust me!

How to Serve Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe

Garnishes

I always finish this casserole with a sprinkle of fresh chopped parsley and a crack of black pepper—they add that fresh, peppery lift perfect against the richness of feta. And if you’re a feta lover like me, don’t hesitate to crumble some extra on top just before serving. It turns the dish into an even more indulgent delight.

Side Dishes

This casserole is hearty enough on its own but goes great with a simple Greek salad for crunch and freshness or some warm pita bread to soak up all those amazing juices. I also like pairing it with roasted veggies like zucchini or eggplant to keep the meal balanced and colorful.

Creative Ways to Present

For special dinners, I love serving this Greek Chicken Casserole straight from a beautiful ceramic dish and garnishing with lemon wedges on the side for an interactive touch. Another favorite is layering it in individual ramekins for a pretty, portion-controlled presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 4 days. The flavors actually deepen overnight, making the next day’s meal even more satisfying—I often pack it for lunch the next day and it tastes just as delicious.

Freezing

This casserole freezes very well. After it’s cooled completely, I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating for best texture.

Reheating

I usually reheat leftover casserole in the oven at 350°F until hot throughout to keep the texture intact. If I’m in a hurry, the microwave works fine too—just add a splash of broth or water to keep it from drying out.

FAQs

Final Thoughts

This Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe holds a special place in my kitchen because it’s my go-to for busy nights when I want a healthy, delicious meal with minimal cleanup. I hope you’ll enjoy making it as much as I do—it’s truly one of those recipes that feels like a comforting hug on a plate. Trust me, once you try it, this dish will quickly become a family favorite you’ll turn to again and again.

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