Greek Chicken Casserole

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This protein-packed casserole is full of Mediterranean flavor with orzo, feta, spinach, and lemon—perfect for an easy weeknight dinner.

2 cups orzo, uncooked

1 lb cooked chicken, shredded (about 4 cups; ~3 breasts or 6 thighs)

2 tbsp olive oil

1 red onion, diced

4 cloves garlic, minced

½ cup sun-dried tomatoes, diced (packed in oil, drained)

2 cups baby spinach, roughly chopped

1 cup feta cheese, crumbled (plus more for topping)

¼ cup kalamata olives, pitted and sliced (optional)

1 tsp dried oregano

1 tsp salt

1 lemon, zested and juiced

5 cups chicken broth (or water)

Fresh parsley, to serve

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Preheat oven to 400°F (200°C).

Optional: If chicken is not cooked, bake chicken breasts or thighs for 25 minutes at 400°F. Shred with two forks.

In a 9×13-inch baking dish, add diced onion and 1 tbsp olive oil. Stir and bake for 5 minutes.

Remove dish from oven and add: orzo, garlic, sun-dried tomatoes, spinach, olives (if using), oregano, remaining olive oil, and salt. Stir to combine.

Add shredded chicken, feta, lemon juice, and zest. Stir again to combine.

Pour in chicken broth and mix everything until well incorporated.

Cover dish with foil and bake for 15 minutes.

Remove foil, stir, and return to oven uncovered for another 15–20 minutes, until orzo is tender and most liquid is absorbed.

Let rest for 5 minutes. Garnish with additional feta and chopped parsley before serving.

Frozen spinach option: Use ¼ cup thawed, squeezed-dry frozen spinach in place of fresh.

Dried vs. fresh oregano: Use 1 tbsp fresh oregano in place of 1 tsp dried.

Garlic/onion powder swaps: Use 2 tsp garlic powder and 1 tsp onion powder if needed.

Slow cooker version: Combine ingredients and cook on high for 2½–3 hrs or low for 5–6 hrs, until orzo is tender.

Find it online: https://allrecipesmade.com/greek-chicken-casserole/