Greek Chicken and Orzo Casserole Recipe

Oh, I absolutely love sharing this Greek Chicken and Orzo Casserole recipe with friends because it feels like a warm hug in a dish! It’s that perfect combo of tender shredded chicken, comforting orzo pasta, and vibrant Mediterranean flavors all baked together into one luscious casserole. Whenever I make this, it’s a guaranteed crowd-pleaser – whether it’s a busy weeknight dinner or a relaxed weekend meal with family.

You’ll find that this Greek Chicken and Orzo Casserole recipe is not only straightforward to whip up but also a great way to sneak in veggies like spinach, plus the briny pop of feta and olives really elevates the whole dish. Trust me, once you try it, it’ll become your go-to for a hearty, flavorful meal that everyone begs for seconds on.

Ingredients You’ll Need

The ingredients for this Greek Chicken and Orzo Casserole recipe come together harmoniously, giving you that creamy, flavorful bake with minimal fuss. Using cooked chicken keeps things quick, and the orzo acts like a cozy little bed soaking up all those bright, rich flavors.

• Orzo: This small rice-shaped pasta cooks quickly and is perfect for creamy casseroles.
• Cooked chicken: Shredded chicken makes the recipe convenient and adds hearty protein.
• Olive oil: Adds Mediterranean richness—don’t skimp on quality here!
• Red onion: Gives sweetness and depth; roasting it slightly mellows the flavor.
• Garlic: Fresh is best for that punch of aromatic flavor.
• Sundried tomatoes: Packed with umami, they add a lovely tangy sweetness.
• Baby spinach: Adds vibrant color and nutrition without overpowering the dish.
• Feta cheese: The salty crumbly cheese that makes the casserole sing.
• Kalamata olives: Optional, but they bring a delightful briny contrast.
• Dried oregano: A classic Greek seasoning to tie all the flavors together.
• Salt: Essential for bringing out all the flavors.
• Lemon (juice and zest): Adds brightness and freshness that cuts through the richness.
• Chicken broth: Provides the liquid to cook the orzo and infuses more savory taste.

Variations

I love how flexible this Greek Chicken and Orzo Casserole recipe is—once you master the basics, you can easily make it your own. Whether you want it lighter, vegetarian, or more herbaceous, there’s room for fun tweaks.

• Vegetarian: I’ve swapped chicken for chickpeas or sautéed mushrooms for a tasty meatless version that my friends adored.
• Fresh herbs: Sometimes I like to swap dried oregano with fresh oregano or add a handful of fresh dill for an extra pop of flavor.
• Spinach options: If you only have frozen spinach, thaw and drain it well first—I’ve found this keeps the casserole from getting watery.
• Slow cooker version: I discovered that prepping this in a slow cooker simplifies things even more and still results in that perfect creamy texture.

How to Make Greek Chicken and Orzo Casserole Recipe

Step 1: Prep the Chicken and Soften Your Onions

If you don’t have cooked chicken ready, just pop some chicken breasts or thighs in the oven at 400°F for about 25 minutes until juicy and cooked through. Then, shred them finely with two forks—this makes for tender bites in every forkful. Meanwhile, toss diced red onion with olive oil in your casserole dish and let it soften in the oven for 5 minutes; this step mellows the onions and unlocks sweetness you’ll love.

Step 2: Combine the Ingredients

Once the onions are softened, remove the dish from the oven and add the orzo, minced garlic, sundried tomatoes, chopped spinach, olives if using, oregano, salt, olive oil, shredded chicken, feta, and lemon zest and juice. Stir everything gently until the ingredients are evenly mixed and the orzo is mostly covered by the chicken broth. This will help the orzo cook perfectly and soak up all those yummy flavors.

Step 3: Bake It and Stir Halfway

Cover the casserole with foil and bake at 400°F for 15 minutes, then remove the foil and stir everything up to prevent sticking and even cooking. Return to the oven uncovered for another 15-20 minutes, or until the orzo is tender and most of the liquid is absorbed. This two-step baking is a small trick I learned that keeps the orzo perfectly creamy but not mushy.

Step 4: Let It Rest and Serve

Once out of the oven, give it 5 minutes to rest—this helps the casserole set slightly and makes it easier to serve. I love to finish with an extra crumble of feta and a sprinkle of fresh parsley for that bright, herbaceous pop that beautifully contrasts the rich casserole. You’re now ready to enjoy!

How to Serve Greek Chicken and Orzo Casserole Recipe

Garnishes

For garnishes, I stick with a generous sprinkle of crumbled feta and chopped fresh parsley—it adds color and a refreshing hint that complements the creamy, savory casserole perfectly. Sometimes I also throw on a few lemon wedges so everyone can add a fresh squeeze if they want even more brightness.

Side Dishes

This casserole really shines as a main dish, but I like pairing it with a simple Greek salad or some roasted veggies like zucchini or eggplant. A crusty baguette or pita on the side is great for soaking up any extra juices—just like you’d do in Greece!

Creative Ways to Present

For special gatherings, I’ve served this casserole in individual ramekins topped with a little fresh dill and a drizzle of good olive oil—everyone feels like it’s a restaurant-quality meal. You could also layer it with some grilled lemon slices on top for a pretty, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, where it keeps well for up to 5 days. The flavors actually deepen overnight, so sometimes I make it a day ahead on purpose—easy to reheat and enjoy with minimal effort.

Freezing

Freezing works well, too—I portion the casserole into freezer-safe containers and it lasts about 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge and reheat slowly to keep the orzo from drying out.

Reheating

I reheat leftovers gently in the oven at 350°F, covered with foil to stop it from drying, or in the microwave with a splash of water or broth stirred in. Either way, the casserole bounces back nicely and tastes almost as good as freshly baked.

FAQs

Final Thoughts

This Greek Chicken and Orzo Casserole recipe holds a special place in my kitchen—it’s comfort food with a Mediterranean twist that’s both nourishing and deeply satisfying. I hope you’ll give it a try and find as much joy making and sharing it as I do. Trust me, once you do, you’ll have a new favorite weeknight meal that’s easy, impressive, and always delicious!

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