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Greek Chicken Casserole with Orzo, Feta, and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 684 reviews
  • Author: Nora
  • 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 flavorful and comforting one-dish meal featuring tender chicken breasts baked with orzo pasta, seasoned diced tomatoes, fresh spinach, and crumbled feta cheese. Infused with lemon slices and herbs, it offers a delightful Mediterranean taste that’s easy to prepare and 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, ensuring it’s at the right temperature before assembling 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 the cooking process and prevent sticking. Transfer the cooked orzo to a large mixing bowl.
  3. Mix the ingredients: Add the crumbled feta, fresh spinach, and the entire can of diced tomatoes including the seasonings, into the bowl with the cooked orzo. Stir gently to combine all the flavorful components evenly.
  4. Assemble the casserole: Pour the orzo mixture into a casserole dish. Evenly pour 2 cups of low sodium chicken broth over the mixture. Arrange the cubed chicken breasts on top and place lemon slices evenly over the chicken, adding a fresh citrus note.
  5. Bake the casserole: Cover the casserole dish tightly with aluminum foil or a lid to retain moisture. Bake in the preheated oven at 375°F for 40 minutes, allowing the chicken to cook through and the flavors to meld perfectly.
  6. Rest before serving: After baking, let the casserole rest for 5-10 minutes to allow the juices to absorb fully into the orzo, enhancing the flavor and texture. Serve with a slotted spoon to control the amount of excess juices or mix them back in as desired. Garnish with chopped fresh parsley, cracked black pepper, and additional crumbled feta if preferred.

Notes

  • If chicken broth is unavailable, water can be used as a substitute, though broth adds more depth of flavor.
  • Use canned diced tomatoes already seasoned with dried basil, garlic, and oregano for an authentic taste, or season plain diced tomatoes yourself to mimic the flavor.
  • Allowing the casserole to rest after baking lets the orzo fully absorb the flavorful juices, improving consistency and taste.
  • This dish keeps well refrigerated, and the flavors deepen after storing, making it an excellent make-ahead meal.

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