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Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 109 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Description

This Greek Chicken Casserole is a delicious and hearty baked dish featuring tender chicken breasts, orzo pasta, crumbled feta cheese, fresh spinach, and seasoned diced tomatoes. Slow baked in chicken broth and garnished with lemon slices and fresh parsley, this casserole combines Mediterranean flavors in a comforting, easy-to-make one-pan meal perfect for family dinners.

Ingredients

Units Scale

Main Ingredients

  • 1.5 cups orzo, uncooked
  • 1 can (15 oz) diced tomatoes with dried basil, garlic, and oregano
  • 6 oz feta, crumbled (about 1 cup)
  • 1 big handful fresh spinach
  • 2 cups low sodium chicken broth
  • 2 large chicken breasts, cubed
  • 1 lemon, sliced

Garnish

  • Fresh parsley, chopped
  • Cracked black pepper
  • Additional crumbled feta (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later. This ensures an even cooking temperature for the dish.
  2. Cook the orzo: Boil water in a pot and cook the orzo pasta for approximately 8 minutes until tender but still slightly firm. Drain the orzo in a mesh colander and rinse with cold water to stop cooking and prevent sticking. Transfer to a large mixing bowl for combining with other ingredients.
  3. Mix the ingredients: Add the crumbled feta, fresh spinach, and entire can of diced tomatoes (including the seasonings) into the bowl with the cooked orzo. Stir gently to evenly combine these flavorful components without breaking the spinach leaves too much.
  4. Assemble the casserole: Pour the orzo mixture into a casserole dish and evenly pour 2 cups of low sodium chicken broth over it. Arrange the cubed chicken breasts on top of the orzo mixture, then place the lemon slices evenly over the chicken. This arrangement allows the lemon to infuse flavor as it bakes.
  5. Bake the casserole: Cover the dish tightly with aluminum foil or a lid to keep moisture locked in. Bake in the preheated oven at 375°F for 40 minutes. This baking time ensures the chicken cooks thoroughly and the flavors meld together into a cohesive dish.
  6. Rest before serving: Once out of the oven, allow the casserole to rest for 5-10 minutes. This resting period helps the juices absorb into the orzo for enhanced flavor and texture. Serve using a slotted spoon to leave excess juices or mix them back in according to preference. Finish by garnishing with chopped parsley, cracked black pepper, and additional crumbled feta if desired.

Notes

  • If chicken broth is unavailable, water can be used as a substitute, though broth adds more flavor and depth.
  • Use canned diced tomatoes already seasoned with dried basil, garlic, and oregano for authentic Mediterranean taste, or season plain diced tomatoes yourself with these herbs.
  • Allowing the casserole to rest after baking lets the orzo fully absorb the flavorful juices, improving the consistency and taste of the dish.
  • This dish keeps well in the refrigerator for up to 3 days, and the flavors deepen after storing, making it great for leftovers.

Find it online: https://lazydayrecipes.com/greek-chicken-casserole-with-orzo-feta-and-spinach-recipe/