Greek Chicken Casserole

Greek Chicken Casserole is a vibrant, flavor-packed one dish meal that brings the taste of the Mediterranean right to your dinner table! Tender chicken, orzo pasta, fresh spinach, juicy tomatoes, and creamy feta cheese all bake together in one beautiful casserole dish. It’s easy, it’s healthy, and it’s absolutely delicious!

Why You’ll Love This Recipe

Oh my goodness, where do I even begin with this recipe? This Greek Chicken Casserole has literally saved me on SO many busy weeknights! You know those days when you come home exhausted, starving, and the last thing you want to do is stand over the stove for an hour? This is your answer!

What I absolutely LOVE about this dish is how all those bright Mediterranean flavors just dance together. The tangy feta, the sweet tomatoes, the earthy spinach, and that lemony brightness – it’s like a vacation to Greece in every bite! Plus, it’s basically a dump-and-bake recipe. You cook the orzo, toss everything in a casserole dish, pop it in the oven, and walk away. That’s it!

My family requests this at least twice a month. Even my kids eat it without complaining, which is a HUGE win in my book! And the leftovers? Even better the next day. Sometimes I make extra on purpose just so I have lunch ready for the week!

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Ingredient List

The Protein:

• 1 lb boneless, skinless chicken breasts – Cut into 1-inch pieces, or use chicken tenders
• 1 teaspoon Greek seasoning – Store-bought or homemade (I’ll tell you how!)

The Base:

• 1 package (16 oz) orzo pasta – That rice-shaped pasta that’s SO perfect for casseroles
• 1 can (14.5 oz) diced tomatoes – Drained, preferably with basil, garlic, and oregano already added
• 5 oz baby spinach (about a big handful) – Fresh is best here!
• 1/2 cup chicken broth – Adds moisture and flavor

The Flavor Makers:

• 8 oz feta cheese, crumbled – Divided (half goes in, half goes on top!)
• 1/4 cup olive oil – Good quality extra virgin is worth it
• 1 tablespoon fresh oregano (or 1 teaspoon dried) – Classic Greek herb
• 4 cloves garlic, minced – Because garlic makes everything better!
• 1 teaspoon finely grated lemon zest – The secret bright note!
• 2 tablespoons fresh lemon juice – Adds that tangy freshness
• 2 tablespoons sliced green onions – For garnish

Why These Ingredients Work

Orzo Pasta: If you’ve never cooked with orzo before, you’re in for a treat! It’s that little rice-shaped pasta that looks so cute and cooks up beautifully tender. The shape is PERFECT for casseroles because it’s small enough to get a bit of everything in each bite, but substantial enough to make the dish hearty and filling. It also does this magical thing where it absorbs all the flavors from the chicken, feta, and tomatoes while it bakes!

Feta Cheese: This is the MVP of Greek cooking! That tangy, salty, creamy feta is what makes this dish taste authentically Greek. I use it in two stages – half gets mixed into the casserole where it melts slightly and creates this creamy sauce, and the other half gets sprinkled on top where it gets all golden and slightly crispy. It’s genius, trust me!

Lemon: The combination of lemon zest and juice is SO important here! It cuts through all that richness and brings everything to life. The zest has all these aromatic oils that add incredible flavor, while the juice adds that bright, tangy note. Don’t skip this – it’s what takes the dish from good to AMAZING!

Baby Spinach: I love using baby spinach because it’s so tender and wilts down beautifully as it bakes. Plus, it adds all those good nutrients without any bitter flavor. By the time the casserole is done, the spinach has melted into the dish, adding color, vitamins, and a subtle earthiness that balances all the other flavors.

Essential Tools and Equipment

• 9×13-inch baking dish – The perfect size for this casserole
• Large pot – For cooking the orzo
• Large mixing bowl – For combining all your ingredients
• Aluminum foil – For covering the casserole while it bakes
• Sharp knife and cutting board – For prepping your ingredients
• Colander – For draining the orzo

How To Make Greek Chicken Casserole

Step 1: Get Your Oven Ready

Preheat your oven to 375°F. While it’s heating up, spray your 9×13-inch baking dish with cooking spray. This prevents everything from sticking and makes cleanup SO much easier!

Step 2: Cook the Orzo

Bring a large pot of salted water to a boil. Add your orzo and cook according to the package directions – usually about 8-10 minutes. You want it al dente (still has a little bite to it) because it’ll continue cooking in the oven.

Drain the orzo in a colander and give it a quick rinse with cold water to stop the cooking. Set it aside while you prep everything else.

Step 3: Season the Chicken

Cut your chicken breasts into bite-sized pieces – about 1-inch cubes work perfectly. Put them in a bowl and toss with the Greek seasoning and a drizzle of olive oil until every piece is coated.

Greek Seasoning Mix (if making your own): Combine 1 teaspoon dried dill, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, and a pinch of salt. This makes enough for this recipe plus extra to keep in your spice cabinet!

Step 4: Mix Everything Together

In your large mixing bowl, combine the cooked orzo, drained diced tomatoes, baby spinach, minced garlic, half of the crumbled feta, olive oil, oregano, lemon juice, and lemon zest. Give it all a good mix until everything is evenly distributed.

The spinach will look like a LOT, but don’t worry – it wilts down to almost nothing as it cooks! Pour this mixture into your prepared baking dish and spread it out evenly.

Step 5: Add the Chicken

Here’s a little trick I learned – don’t stir the chicken into the orzo mixture! Instead, arrange those seasoned chicken pieces right on TOP of the pasta. This way, as the chicken cooks, all those delicious juices drip down into the casserole, flavoring everything below. Genius, right?

Drizzle the chicken broth over the entire casserole – this adds moisture and prevents the pasta from drying out during baking.

Step 6: Bake It!

Cover your baking dish tightly with aluminum foil. This is important because it traps steam and moisture, helping everything cook evenly.

Bake for 45 minutes covered. Then, remove the foil and sprinkle the remaining feta cheese over the top. Pop it back in the oven uncovered for another 4-5 minutes, just until the chicken is cooked through (it should reach 165°F internally) and that feta on top gets slightly golden and melty.

Step 7: Finish and Serve

Once it’s out of the oven, sprinkle with that grated lemon zest and sliced green onions. Let it rest for about 5 minutes before serving

You Must Know

Don’t Mix the Chicken In! I know it’s tempting to stir everything together, but DON’T! Placing the chicken pieces on TOP of the orzo mixture is crucial. As the chicken cooks, it releases its juices, which drip down and flavor the entire casserole.

Personal Secret: Want to know my absolute favorite trick for this recipe? I always use a block of feta instead of pre-crumbled! Place a whole block (about 8 oz) right in the center of the casserole before baking.

Pro Tips & Cooking Hacks

• Use diced tomatoes with flavor: Look for cans that already have basil, garlic, and oregano added. It saves you time and adds extra flavor! If you can’t find them, use plain diced tomatoes and add extra Italian seasoning.
• Check for doneness: Use a meat thermometer to make sure your chicken reaches 165°F internally. There’s nothing worse than undercooked chicken!
• Don’t overcook the orzo: Remember, it’s going to continue cooking in the oven! Aim for al dente (still has a slight bite). If you cook it too much on the stovetop, it’ll turn mushy in the casserole.
• Add more veggies: This recipe is super flexible! Throw in some cherry tomatoes, sun-dried tomatoes, or sliced olives. Artichoke hearts are amazing too!
• Make it ahead: Assemble the entire casserole up to a day ahead. Cover and refrigerate, then bake when ready. You might need to add 10 extra minutes to the cooking time since it’s starting cold.
• Crispy top hack: Want a crispy, golden top? After removing the foil, switch your oven to broil for the last 2-3 minutes. Watch it carefully so it doesn’t burn!
• Leftover chicken trick: Have rotisserie chicken? Use that instead! Just add it for the last 15 minutes of baking to warm through.

Flavor Variations / Suggestions

This base recipe is so versatile! Here are some fun ways to switch it up:

• Mediterranean Veggie: Skip the chicken and add chickpeas, extra spinach, sun-dried tomatoes, and artichoke hearts for a vegetarian version
• Lemon Herb: Double the lemon and add fresh dill and parsley for extra brightness
• Spicy Greek: Add sliced pepperoncini peppers and a pinch of red pepper flakes for heat
• Protein Swap: Use ground chicken or turkey instead of chicken breast for a different texture
• Kalamata Olives: Add a cup of pitted, halved kalamata olives for that briny, authentic Greek flavor
• Cheese Blend: Mix in some mozzarella with the feta for extra creaminess
• Tomato Boost: Add cherry tomatoes cut in half along with the canned tomatoes for fresh, bursting flavor
• Herb Garden: Use a mix of fresh herbs like basil, dill, and parsley instead of just oregano

Make-Ahead Options

This is one of the BEST make-ahead casseroles! Here’s how to do it:

Night Before: Cook the orzo and prep all your ingredients. Assemble the entire casserole (except don’t add the top layer of feta yet), cover tightly with plastic wrap and foil, and refrigerate overnight. The next day, let it sit at room temperature for 15-20 minutes, then bake as directed, adding 5-10 extra minutes to the cooking time.

Freezer Friendly: Yes! You can freeze this casserole before or after baking. If freezing before baking, assemble completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, let it cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven or microwave.

Meal Prep Magic: This casserole is PERFECT for meal prep! Bake it on Sunday, portion it into individual containers, and you have lunch or dinner ready for the whole week. It actually tastes better the next day once all the flavors have melded together!

Recipe Notes & Baker’s Tips

• The casserole should be moist but not soupy. If it looks too dry before baking, add a splash more broth
• Baby spinach is better than regular spinach here because it’s more tender and doesn’t get tough
• Don’t skip the lemon! It’s what makes this taste bright and fresh instead of heavy
• If your orzo is sticking together after draining, toss it with a tiny bit of olive oil
• The casserole will thicken as it sits – totally normal! Just add a splash of broth when reheating
• Feta can vary in saltiness, so taste before adding extra salt to the seasoning
• For a gluten-free version, use gluten-free orzo or substitute with rice

Serving Suggestions

This casserole is pretty hearty on its own, but here are some ways I love to round out the meal:

• Greek Salad: A crisp cucumber, tomato, and red onion salad with a simple vinaigrette is PERFECT
• Crusty Bread: Warm pita or crusty bread to soak up all that delicious sauce
• Tzatziki Sauce: A cool, creamy cucumber yogurt sauce on the side is divine
• Simple Green Salad: Just mixed greens with lemon vinaigrette to keep it light
• Roasted Vegetables: Zucchini, eggplant, or bell peppers roasted with olive oil and herbs
• Hummus and Veggies: A side of hummus with cucumber slices and carrots for dipping
• Wine Pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the lemon and feta beautifully!

How to Store Your Greek Chicken Casserole

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. I actually think it tastes even better on day 2 and 3!

Freezer: This casserole freezes beautifully! Cool completely, then store in freezer-safe containers for up to 3 months. Label with the date so you remember when you made it.

Reheating: For best results, reheat in the oven at 350°F covered with foil until warmed through (about 20-25 minutes). You can also microwave individual portions – just add a splash of chicken broth or water to keep it moist. The orzo tends to absorb liquid as it sits, so don’t worry if you need to add a little extra moisture when reheating!

Allergy Information

Common Allergens:

• Dairy: Contains feta cheese
• Gluten: Orzo pasta contains wheat

Allergy-Friendly Substitutions:

• Dairy-Free: Omit the feta or use a dairy-free feta alternative. There are some really good ones made from tofu or almonds! You can also add nutritional yeast for that cheesy flavor.
• Gluten-Free: Use gluten-free orzo (DeLallo makes a great one!) or substitute with rice. White rice works, but I love using brown rice for extra fiber and nutrition.
• Vegetarian: Skip the chicken and add extra vegetables like zucchini, eggplant, or chickpeas. You might need to reduce the baking time by about 15 minutes.

Questions I Get Asked A Lot

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually even more forgiving than breasts because they stay juicier. Use boneless, skinless thighs and cut them the same size as you would the breasts. The cooking time should be about the same, though thighs can handle a few extra minutes if needed. They’re so flavorful!

My orzo turned out mushy – what went wrong?

This usually happens when the orzo is overcooked before it goes into the casserole. Remember, it’s going to continue cooking in the oven! Cook it just until al dente (still has a bite to it) on the stovetop. Also, make sure you’re not adding too much liquid to the casserole – you want it moist but not swimming in broth.

Can I use frozen spinach instead of fresh?

Yes, you can! Use one 10-oz package of frozen spinach, but make sure to COMPLETELY thaw it and squeeze out ALL the excess water. I mean really squeeze it – frozen spinach holds a TON of water that will make your casserole watery if you don’t remove it. Fresh is easier, but frozen works in a pinch!

Do I have to use orzo, or can I substitute another pasta?

While orzo is traditional and works beautifully, you can use other small pasta shapes like ditalini, small shells, or even broken-up angel hair. You can also use rice (white or brown) instead of pasta – just make sure it’s cooked before assembling the casserole. The cooking time might need slight adjustment depending on what you use.

The chicken on top looks done, but is the chicken on the bottom cooked?

This is why I recommend placing ALL the chicken pieces on TOP of the orzo mixture, not mixing some in. If you’ve done that, and the chicken on top is cooked through (165°F internal temperature), then you’re good! The chicken pieces should all be roughly the same size so they cook evenly. If you’re worried, just check a few pieces with a meat thermometer!

Can I add other vegetables to this casserole?

Definitely! This recipe is super flexible. Cherry tomatoes, sun-dried tomatoes, artichoke hearts, bell peppers, zucchini, and kalamata olives all work wonderfully. Just be mindful of vegetables that release a lot of water (like zucchini) – you might want to sauté them first to remove some moisture, or reduce the amount of broth slightly.

💬 Made this Greek Chicken Casserole? I’d LOVE to hear about it! Leave a comment and rating below. Did you add any fun extras? Use the feta block method? Make it ahead for meal prep? Share your experience!