Pin it
This Greek Mediterranean Chicken Casserole turns basic ingredients into an impressive home-cooked meal without much work. The mix of soft orzo, juicy pulled chicken, and traditional Greek tastes makes for a satisfying dinner that's both cozy and intriguing.
I came up with this dish when my Greek buddy came over for dinner. She took one bite, shut her eyes, and told me it took her back to her vacation days in Santorini. It's now what I cook when I want to wow friends without being stuck in the kitchen forever.
Ingredients
- Orzo pasta works as the filling foundation that soaks up all the yummy juices while it cooks
- Shredded chicken adds the protein punch that makes this a standalone meal
- Red onion brings a mild sweetness and pretty purple contrast to the plate
- Garlic cloves build that smell-good base you need for true Mediterranean cooking
- Sundried tomatoes add deep savory notes and a nice chewy texture that makes the whole dish better
- Baby spinach throws in some nutrients and green color that softens just right in the oven
- Feta cheese gives that zingy salty kick that screams authentic Greek food
- Kalamata olives you can skip these but they really do make it taste more Mediterranean
- Dried oregano is the must-have Greek seasoning that pulls everything together
- Fresh lemon juice and zest cuts through the richness with sunny citrus flavors
- Chicken broth cooks the orzo and packs it with flavor at the same time
How To Make Greek Chicken Casserole
- Prep the base
- First, heat your oven to 400°F and put your chopped red onion in a 9x13 baking dish. Add a splash of olive oil and pop it in for just 5 minutes. This quick oven time makes the onion soft and sweet without needing to dirty another pan.
- Combine ingredients
- Take the dish out and throw in the raw orzo, chopped garlic, sundried tomatoes, spinach, olives if you want them, oregano, some olive oil and salt. Mix everything up well. The warm dish will start to release the smells from the garlic and herbs.
- Add proteins and brightness
- Mix in your pulled chicken, broken-up feta, and the lemon juice and zest. The lemon wakes everything up while the feta starts to get a bit melty around the edges, creating little pockets of creamy saltiness throughout.
- Add liquid and bake
- Pour your chicken broth over everything, making sure the orzo is mostly covered. Wrap the top tightly with foil and bake for 15 minutes. This covered cooking lets the orzo start soaking up all that tasty liquid without drying out.
- Finish uncovered
- Take off the foil, give everything a good stir, and put it back in the oven without covering it for another 15-20 minutes. This final cooking lets extra water evaporate so you get perfectly cooked orzo plus those yummy crispy bits around the edges.
- Rest and serve
- Let it sit for 5 minutes before dishing up. This waiting time matters because it helps the pasta soak up any leftover liquid and lets the flavors settle down. Top with extra feta and some fresh parsley to make it look fancy.
The thing I love most about this dish is how the sundried tomatoes get all plump while baking. They drink up some of the broth but also send their strong flavor throughout the whole casserole. Even my mom, who says she hates sundried tomatoes, always goes for them first in this dish.
Make It Your Own
This Greek chicken dish can be changed up based on what's in your kitchen. If you don't eat meat, swap out the chicken for 2 cans of drained chickpeas and use vegetable broth instead. You'll still get plenty of protein, and the Mediterranean flavors actually stand out more against the earthy taste of the chickpeas.
If you're cutting back on carbs, try using half orzo and half riced cauliflower. Just add the cauliflower during the final 10 minutes of cooking so it doesn't get mushy. This change cuts down the carbs but keeps the dish filling and similar to the original texture.
Storage and Reheating
This casserole actually tastes better the next day after all the flavors have had time to mix together. Keep any leftovers in a sealed container in the fridge for up to 5 days. When reheating, add a little splash of water or broth to keep it from drying out, then cover and microwave until it's hot - about 2 minutes for one serving.
To freeze it, let the casserole cool down and split it into single servings in freezer containers. This way you can grab just one meal without thawing the whole batch. Let it thaw in the fridge overnight for the best texture when you reheat it.
Pin it
Serving Suggestions
This hearty casserole works fine by itself for dinner but goes great with simple sides for a bigger meal. Try a fresh Greek salad with cucumbers and tomatoes in a light dressing for some crunch against the soft casserole. Warm pita bread with a bit of olive oil and oregano sprinkled on top gives you something perfect for scooping up every bit from your plate.
For a real Greek experience, serve some tzatziki on the side. The cool yogurt and cucumber mix balances the rich casserole while matching the Mediterranean flavor theme. Just a small spoonful next to each serving really makes the whole meal better.
Pin it
Frequently Asked Questions
- → Can I swap rotisserie chicken for fresh-cooked chicken?
For sure! Pre-cooked rotisserie chicken works perfectly. Shred it up and follow the instructions. It's a total time-saver for busy evenings.
- → What can I use if there’s no orzo?
No orzo? Use another small pasta like ditalini, mini shells, or broken spaghetti. If you'd rather, rice works too—just tweak liquid and cooking time a bit.
- → Is there a meat-free version of this meal?
Totally! Leave out the chicken and use veggie broth instead. Add chickpeas, white beans, or extra vegetables for that protein boost. Feta keeps it flavorful.
- → Can I prep this ahead to save time?
Yes! Get everything ready up until baking. Keep it in the fridge for a day. When baking, add a tad more broth since the pasta might soak it up, then bake as usual but maybe toss in a few extra minutes.
- → What sides go well with this dish?
It’s hearty on its own, but pairing it with Greek salad, some crunchy garlic bread, or roasted veggies is amazing. Tzatziki on the side is a tasty option, too.
- → Can I freeze what's left of this meal?
Definitely! Freeze leftovers for up to 3 months in airtight containers. Let them cool first, thaw overnight in the fridge, and reheat with a splash of broth to keep it moist.