If you’ve been searching for a hearty, comforting meal that’s simple yet packed with flavor, this Greek Chicken Orzo Casserole Recipe is exactly what you need. I absolutely love how this casserole combines tender shredded chicken with the nutty texture of orzo and the sharp tang of feta cheese—every bite feels like a warm hug on a plate. It’s a fantastic go-to dinner when you want something nourishing without spending hours in the kitchen.
When I first tried this casserole, I was amazed at how easy it was to throw together, especially with leftover chicken. You’ll find that it comes together with minimal fuss and still impresses everyone at the table, making it perfect for busy weeknights or casual weekend gatherings. Trust me, once you try this Greek Chicken Orzo Casserole Recipe, it’ll become a staple in your meal rotation.
Why You’ll Love This Recipe
- Simple One-Dish Meal: Everything cooks together in one casserole, saving you time and cleanup.
- Burst of Mediterranean Flavors: Sun-dried tomatoes, kalamata olives, and feta add that authentic Greek touch.
- Flexible Ingredients: You can swap proteins or veggies to suit your taste or what’s on hand.
- Feeds a Crowd: This casserole makes enough to serve family dinners or meal prep for the week.
Ingredients You’ll Need
The ingredients in this Greek Chicken Orzo Casserole Recipe come together beautifully to create a balance of textures and tastes. Each component plays a crucial role — from the creamy feta to the brightness of lemon — so here’s a little rundown to help you shop wisely and understand why I picked each one.
- Orzo: This tiny pasta cooks quickly and absorbs flavors like a sponge, making the casserole comforting and satisfying.
- Cooked chicken: Using shredded cooked chicken keeps things easy and ensures tender bites throughout the dish.
- Olive oil: Adds richness and helps soften the onions and garlic, forming the flavor base.
- Red onion: Provides a subtle sweetness that deepens as it roasts in the oven.
- Garlic: Minced garlic infuses the casserole with savory warmth without overpowering it.
- Sundried tomatoes: These little flavor bursts add a concentrated tang and chewiness that I adore here.
- Baby spinach: Adds freshness and color – plus, it wilts down perfectly in the baking process.
- Feta cheese: Crumbled feta brings creamy saltiness and the classic Greek flavor punch.
- Kalamata olives (optional): If you like olives, these add briny depth, but you can leave them out if you prefer.
- Dried oregano: The essential herb that ties all the Mediterranean flavors together.
- Salt: Enhances all the ingredients – just be mindful since feta and olives are already salty.
- Lemon juice and zest: The bright citrus elements brighten the whole dish and prevent it from feeling heavy.
- Chicken broth or water: This is the cooking liquid that softens the orzo and blends flavors; broth adds extra richness.
Variations
I love that this Greek Chicken Orzo Casserole Recipe is versatile, so I often tweak it to match what my family loves or what ingredients I have on hand. You should definitely feel free to get creative and make it your own!
- Vegetarian version: I’ve switched out chicken for chickpeas and added extra veggies like zucchini or eggplant for a meatless twist that’s still super filling.
- Spicy kick: Sometimes I toss in a pinch of red pepper flakes or diced jalapeños to wake up the flavors a bit.
- Different cheese: If feta isn’t your favorite, swapping in goat cheese gives the casserole a creamy tang that’s delicious.
- Fresh herbs: Adding chopped dill or mint alongside parsley brings a lovely fresh note, perfect for spring and summer meals.
How to Make Greek Chicken Orzo Casserole Recipe
Step 1: Prep the Chicken (or Use Leftovers)
If you’re starting with raw chicken, preheat your oven to 400°F and bake your chicken breasts or thighs for about 25 minutes until cooked through. Then shred them with two forks—it’s easier than you think and makes the meat perfect for this casserole. Using leftover rotisserie chicken works like a charm here and cuts down on prep time.
Step 2: Roast the Onions to Bring Out Their Sweetness
In your baking dish, toss the diced red onion with olive oil so all the pieces get nicely coated. Pop the dish into the oven for 5 minutes while you get the other ingredients ready. This step softens the onions and deepens their flavor, which really lifts the whole casserole.
Step 3: Mix Everything Together
Pull the baking dish out, then add the orzo, minced garlic, sundried tomatoes, chopped spinach, kalamata olives (if using), oregano, salt, remaining olive oil, shredded chicken, feta cheese, and lemon juice and zest. Give it a good stir until all the ingredients are blended and the orzo is mostly covered with the chicken broth.
Step 4: Bake & Finish the Casserole
Cover the casserole with foil and bake it for 15 minutes. Then take off the foil, stir the mixture gently to redistribute the liquid, and bake uncovered for another 15 to 20 minutes until the orzo is tender and most of the liquid has absorbed. Let the casserole rest for 5 minutes before digging in—that rest time helps it set up beautifully.
Pro Tips for Making Greek Chicken Orzo Casserole Recipe
- Use Broth Over Water: I always use chicken broth instead of water to add depth and richness to the orzo as it cooks.
- Don’t Skip Resting: Letting the casserole rest after baking gives the orzo a chance to absorb any remaining liquid and firm up nicely.
- Adjust Salt Carefully: Feta and olives are salty, so taste before adding extra salt to avoid over-seasoning.
- Avoid Over-Baking: Keep an eye on the casserole during the uncovered bake — you want the orzo tender but not mushy.
How to Serve Greek Chicken Orzo Casserole Recipe
Garnishes
I like to finish this casserole with a sprinkle of fresh parsley and a bit more crumbled feta on top right before serving. The parsley adds a fresh burst of color and brightness, while the extra feta reinforces that lovely tangy saltiness everyone craves. Sometimes I even add a little drizzle of good olive oil or a few lemon wedges on the side.
Side Dishes
This casserole is pretty complete on its own, but when I want to round out the meal, I often serve it with a crisp Greek salad, warm pita bread, or simple roasted vegetables. A light tzatziki sauce on the side also pairs beautifully if you want a little extra creaminess and herbaceous flavor.
Creative Ways to Present
For casual dinners, I’ll serve this straight from the baking dish, letting everyone help themselves. However, for special occasions, I love plating it with colorful grilled veggies on the side and sprinkling a few edible flowers or extra fresh herbs on top. It’s a simple way to make the meal feel a little more festive and Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
After the casserole cools completely, I transfer leftovers to an airtight container and store them in the fridge. It keeps really well for up to 5 days, which is perfect for easy lunches or quick dinners during a busy week.
Freezing
I’ve frozen portions of this Greek Chicken Orzo Casserole Recipe before, and it reheats wonderfully. Just freeze in single-serving containers for up to 3 months, then thaw overnight in the fridge before reheating.
Reheating
The best method I’ve found to reheat leftovers is to warm them gently in the oven at 325°F, covered with foil, to keep everything moist. Alternatively, microwave on medium power in short bursts, stirring between, so the orzo doesn’t dry out.
FAQs
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Can I use uncooked chicken instead of cooked chicken for this Greek Chicken Orzo Casserole Recipe?
Absolutely! If you prefer, you can add raw chicken breasts or thighs directly to the casserole before baking. Just make sure to increase the initial covered baking time so the chicken cooks through completely—usually about 30-35 minutes covered, then uncover and bake until the orzo is done. Using pre-cooked chicken just speeds things up and makes the process more hands-off.
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Can I make this recipe dairy-free?
Yes! To keep the Greek flavors while avoiding dairy, simply omit the feta cheese or replace it with a dairy-free cheese alternative. You might also boost the flavor by adding more olives, sundried tomatoes, and fresh herbs to compensate for the missing tang.
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Can I substitute orzo with another pasta or grain?
You can swap orzo for other small pasta shapes like couscous or quinoa, but keep in mind the cooking time and liquid ratio may change. I recommend sticking with orzo for the best texture and soak, but feel free to experiment and adjust the broth accordingly.
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Is this Greek Chicken Orzo Casserole Recipe freezer-friendly?
Yes! This casserole freezes really well. I wrap it tightly with foil or use airtight containers, freeze for up to 3 months, and thaw in the fridge overnight before reheating. It’s a lifesaver for busy weeknights or meal prep.
Final Thoughts
This Greek Chicken Orzo Casserole Recipe holds a special place in my kitchen because it’s that rare dish that manages to be both simple and impressively flavorful. I love how it brings a little Mediterranean sunshine to any day, whether it’s a busy weeknight or a laid-back weekend. Give it a try—you might just find it becomes your favorite way to feed family and friends with minimal effort but maximum yum.
Print
Greek Chicken Orzo Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Chicken Casserole is a comforting one-dish meal featuring tender shredded chicken, orzo pasta, spinach, sundried tomatoes, kalamata olives, and tangy feta cheese all baked together in a flavorful lemon-infused broth. Easy to prepare and perfect for a weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups orzo, uncooked
- 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes, packed, diced
- 2 cups baby spinach, roughly chopped
- 1 cup feta cheese, crumbled, plus more to serve
- 1/4 cup kalamata olives, pitted and sliced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lemon, juiced and zested
- 5 cups chicken broth, or water
- Fresh parsley, to serve
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the casserole.
- Cook Chicken: If you don’t have cooked chicken, bake chicken breasts or thighs in the oven for 25 minutes until fully cooked. Then shred using two forks into bite-sized pieces.
- Sauté Onion: In a 9 x 13-inch baking dish, add diced onion and drizzle with olive oil. Stir to coat, then place in oven for 5 minutes to soften slightly.
- Combine Ingredients: Remove baking dish from oven and add uncooked orzo, minced garlic, sundried tomatoes, chopped spinach, kalamata olives if using, oregano, additional olive oil, and salt. Stir well to combine.
- Add Chicken and Feta: Stir in the shredded chicken, crumbled feta cheese, lemon juice, and lemon zest thoroughly with the other ingredients.
- Add Broth: Pour in chicken broth to submerge most of the ingredients. Give a final stir to ensure everything is well mixed.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 minutes.
- Uncover and Continue Baking: Remove foil, stir the casserole to mix ingredients again, then bake uncovered for another 15-20 minutes until orzo is tender and most liquid has been absorbed.
- Rest and Serve: Remove from oven and let rest for 5 minutes. Serve garnished with extra crumbled feta and fresh parsley. Store leftovers in an airtight container in fridge up to 5 days or freeze up to 3 months.
Notes
- You can substitute chicken broth with water for a lighter dish, although broth adds more flavor.
- For a vegetarian version, omit chicken and increase feta and vegetables.
- Make sure to cover the dish with foil initially to allow the orzo to cook evenly by steaming in the broth.
- Leftovers store well and make a great reheatable meal perfect for busy days.
- Kalamata olives are optional but add a nice briny flavor typical of Greek cuisine.
