Greek Chicken Casserole
A hearty Greek Chicken Casserole blending tender chicken, orzo, feta, and fresh veggies in a zesty one-pot bake.
Equipment
- 9x13-inch baking dish
- Large skillet
- Foil
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1.5 cups uncooked orzo pasta
- 1 red onion diced
- 4 cloves garlic minced
- 14 oz diced tomatoes canned, drained
- 0.5 cup sundried tomatoes chopped
- 2 cups fresh spinach roughly chopped
- 0.5 cup Kalamata olives pitted and halved
- 1 cup crumbled feta cheese
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 lemon juice and zest
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat.
- Sauté 1 diced red onion and 4 minced garlic cloves until soft, 3-4 minutes.
- Add 1.5 lbs chicken pieces, season with oregano, basil, salt, pepper. Brown 5 minutes.
- Stir in orzo, tomatoes, spinach, olives. Add broth, lemon juice, zest. Mix well.
- Transfer to greased 9x13 dish. Top with feta. Cover and bake 30 minutes.
- Uncover, bake 10-15 more minutes until golden. Rest 5 minutes.
Notes
- >Pat chicken dry for best sear.
>Broil top for crisp feta.
>Serve with Greek salad.