Description
This one-pan Greek Chicken Casserole combines tender shredded chicken, orzo, spinach, sun-dried tomatoes, feta, olives, lemon, and oregano for an easy high-protein family dinner.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 pound cooked chicken, shredded, about 4 cups
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and diced
- 2 cups baby spinach, roughly chopped
- 1 cup crumbled feta cheese, plus more for serving
- 1/4 cup pitted and sliced Kalamata olives, optional
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Zest and juice of 1 lemon
- 5 cups chicken broth
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 400°F.
- Add the diced onion to a 9-by-13-inch baking dish. Drizzle with the olive oil, stir to coat, and bake for 5 minutes.
- Remove the baking dish from the oven. Add the uncooked orzo, garlic, sun-dried tomatoes, spinach, Kalamata olives, oregano, and salt. Stir well.
- Add the shredded chicken, feta cheese, lemon juice, and lemon zest. Stir until evenly combined.
- Pour in the chicken broth and stir again. Press the orzo below the liquid as much as possible.
- Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
- Remove the dish from the oven, carefully remove the foil, and stir from the edges toward the center.
- Return the casserole to the oven uncovered and bake for 15 to 20 minutes, until the orzo feels tender and most of the broth has absorbed.
- Remove the casserole from the oven and let it rest for 5 minutes.
- Serve warm with extra feta cheese and chopped fresh parsley.
Notes
- For onion powder, replace the red onion with 1 teaspoon onion powder.
- For garlic powder, replace the fresh garlic with 2 teaspoons garlic powder.
- For fresh oregano, replace the dried oregano with 1 tablespoon chopped fresh oregano.
- For frozen spinach, thaw 1/4 cup frozen spinach and squeeze out as much water as possible before adding it.
- For slow-cooker preparation, combine the prepared ingredients in a slow cooker. Cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours, until the orzo feels tender and the liquid has absorbed.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Add a small splash of broth or water before reheating because the orzo continues to absorb moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 5
- Sodium: 1080
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
- Cholesterol: 72