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–+ servings
Greek Chicken Casserole

Delicious Greek Chicken Casserole for Cozy Family Dinners

This Greek Chicken Casserole is a comforting dish that combines zesty flavors and wholesome ingredients, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Olive Oil Feel free to substitute with vegetable oil if needed.
  • 1.5 pounds Chicken Pieces Boneless thighs yield juiciness; replace with chickpeas for a vegan option.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for flavor enhancement.
  • 1 cup Chopped Onion Can use shallots as a substitute.
  • 3 cloves Minced Garlic Roasted garlic works great for a milder kick.
  • 1 cup Diced Red Bell Pepper Green bell pepper can serve as an alternative.
  • 1 cup Chopped Zucchini Summer squash is a nice substitute.
  • 2 cups Fresh Spinach Feel free to swap with kale if desired.
  • 1 teaspoon Dried Oregano Fresh herbs can be used for more vibrancy.
  • 1 teaspoon Dried Thyme Fresh herbs can be used for more vibrancy.
  • 1/2 teaspoon Crushed Red Pepper Flakes Add optional heat.
  • 1 cup Uncooked Orzo Pasta Quinoa or rice works as alternatives.
  • 3 cups Chicken Broth Vegetable broth is perfect for the vegan twist.
  • 1/4 cup Lemon Juice Essential for balance.
  • 1 cup Feta Cheese Goat cheese can be a delicious substitute.
  • 1/4 cup Chopped Parsley For garnish and freshness.
  • 1/2 cup Sliced Kalamata Olives Skip if you’re not an olive fan.

Equipment

  • Large Skillet
  • Oven
  • Baking Dish

Method
 

Step‑by‑Step Instructions for Greek Chicken Casserole
  1. Preheat your oven to 375°F (190°C). Gather your ingredients as the oven warms.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, browning them for about 5-6 minutes. Transfer the chicken to a plate.
  3. In the same skillet, add another tablespoon of olive oil and the chopped onion. Sauté for 2-3 minutes until softened and translucent.
  4. Stir in the minced garlic, diced red bell pepper, and chopped zucchini. Cook for 3-4 minutes until the zucchini is tender.
  5. Add the fresh spinach, dried oregano, thyme, and crushed red pepper flakes. Stir well to combine and allow the spinach to wilt for about 2 minutes.
  6. Stir in the uncooked orzo pasta, chicken broth, and lemon juice. Mix thoroughly and allow to simmer for 2 minutes.
  7. Return the browned chicken pieces to the skillet, cover, and transfer to your preheated oven. Bake for 25-30 minutes until the orzo is tender.
  8. After baking, remove the lid and sprinkle feta cheese, parsley, and olives on top. Return to the oven uncovered for 5 more minutes.
  9. Let the casserole cool for a few minutes before serving warm, ideally with a fresh Greek salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best results, allow chicken to reach room temperature before cooking. Consider adding a splash of white wine for extra flavor.

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