Mediterranean Chicken Pasta Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces orzo pasta, cooked and drained
02 -
2 (14.5 ounce) cans diced tomatoes, drained
03 -
12 ounces crumbled feta cheese, divided
04 -
4–5 ounces fresh spinach
05 -
1 teaspoon dried oregano
06 -
1 tablespoon lemon juice
07 -
1/2 cup chicken broth
08 -
3 tablespoons olive oil
09 -
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
10 -
3 teaspoons Greek seasoning (see notes for homemade option)
11 -
Zest of 1 lemon
# Instructions:
01 -
Preheat oven to 350°F (177°C). Lightly grease a large casserole dish. In the dish, combine cooked orzo, drained tomatoes, 6 ounces feta cheese, spinach, oregano, and lemon juice. Pour chicken broth over the mixture
02 -
In a bowl, toss chicken with Greek seasoning and olive oil
03 -
Place chicken over the orzo mixture in the casserole dish. Do not stir. Cover and bake for 1 hour
04 -
Uncover the dish, sprinkle with lemon zest and remaining feta cheese. Bake for 5 more minutes, or until chicken is cooked through and feta is lightly browned
05 -
Garnish with fresh herbs like parsley, basil, oregano, or dill, and serve hot
# Notes:
01 -
Make homemade Greek seasoning with equal parts dried dill, basil, thyme, garlic powder, onion powder, dried parsley, and salt
02 -
Use gluten-free orzo for a gluten-free version
03 -
Fresh herbs like parsley, dill, or oregano make excellent garnishes
04 -
Can be made ahead and reheated - add a splash of broth when reheating to maintain moisture