Greek Chicken Casserole Recipes

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GREEK CHICKEN CASSEROLE



Greek Chicken Casserole image

This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.

Provided by Maggie

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

1.5 cups orzo, uncooked
1 can (15oz) diced tomatoes with dried basil, garlic and oregano
6 oz feta, crumbled (about a cup)
1 big handful of fresh spinach
2 cups low sodium chicken broth
2 large chicken breasts, cubed
1 lemon, sliced
Garnish with parsley, cracked black pepper and more crumbled feta

Steps:

  • Preheat oven to 375F.
  • Cook orzo in a pot of boiling water for ~8 minutes. Once finished, drain in a mesh colander and rinse with cold water. Place it in a large bowl
  • In the same bowl as the orzo, add in feta, spinach and can of tomatoes. Mix to combine and pour into a casserole dish.
  • Pour 2 cups of chicken broth over orzo mixture in the casserole dish. Place pieces of chicken on top then add lemon slices on top of that.
  • Cover with aluminum foil or a lid and bake at 375F for 40 minutes.
  • Let the casserole sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The first time you serve it, use a slotted spoon. The juices will absorb in the fridge over time.

Nutrition Facts : ServingSize 1 scoop, Calories 376 calories, Sugar 4.3 g, Sodium 313.8 mg, Fat 9.1 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.1 g, Fiber 2.3 g, Protein 25.7 g, Cholesterol 66.6 mg

GREEK-STYLE CHICKEN CASSEROLE



Greek-Style Chicken Casserole image

This makes a wonderful meal served with a green salad and some crusty bread to mop up the sauce. If you don't have any feta, it is just as good made with mozzarella.

Provided by Irmgard

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, chopped
1 (19 ounce) can diced tomatoes, undrained
1 (7 1/2 ounce) can tomato sauce
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon dried oregano
1 pinch black pepper
1 cup elbow macaroni
12 kalamata olives, sliced
1/2 lb feta cheese, rinsed and crumbled
2 tablespoons fresh parsley, chopped

Steps:

  • Separate the chicken legs at the joints; wipe dry.
  • In a Dutch oven, heat the oil over medium-high heat; saute the chicken until browned all over, 8 to 10 minutes. Set aside.
  • Pour off all but 2 tablespoons of the fat.
  • Add the onion and garlic; cook for about 3 minutes or until softened.
  • Stir in the tomatoes.
  • Add the tomato sauce, wine, salt, sugar, oregano and pepper; bring to a boil.
  • Reduce the heat and simmer, uncovered, for 5 to 10 minutes or until thickened.
  • Return the chicken to the pan; cover and cook over medium-low heat for 15 to 20 minutes or until the juices run clear when the chicken is pierced.
  • Meanwhile, in a large pot of boiling salted water, cook the macaroni for about 8 minutes or until al dente; drain.
  • Stir the macaroni and olives into the chicken mixture.
  • Sprinkle with the feta and parsley; bake in a 425 degree F oven for 10 to 15 minutes or until the feta has melted.

Nutrition Facts : Calories 701, Fat 41.4, SaturatedFat 15.5, Cholesterol 189.3, Sodium 1302.6, Carbohydrate 35.2, Fiber 4.5, Sugar 10.5, Protein 44.4

GREEK CHICKEN CASSEROLE



Greek Chicken Casserole image

As we head towards the last weeks of the Zaar World Tour, I've been looking for Greek dishes that I plan to make in the near future. Lots of garlic and other good spices, this looks like a certain winner to me. As a one dish meal, it works well as a midweek meal and be suitable for reheating leftovers. If you omit the feta, this dish is suitable for the WW Core Program or you can easily count the points.

Provided by justcallmetoni

Categories     One Dish Meal

Time 1h28m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups chopped onions (about 1 large)
2 tablespoons dried thyme
1 -2 teaspoon black pepper
10 garlic cloves, minced
6 cups red potatoes, unpeeled cut into 1/2 inch cubes (about 2 pounds)
2 1/2 cups green beans, cut into 1 inch pieces (about 1/2 pound)
1/4 cup water
3 tablespoons finely chopped olives
2 (14 1/2 ounce) cans diced tomatoes, undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
8 boneless skinless chicken thighs (about 1 pound)
1/2 cup crumbled reduced-fat feta cheese

Steps:

  • Preheat oven to 375°.
  • Heat olive oil in a large Dutch oven over medium heat.
  • Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
  • Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
  • Cover and bake at 375° for 45 minutes.

Nutrition Facts : Calories 490.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 114.5, Sodium 642.7, Carbohydrate 66.3, Fiber 11.4, Sugar 14.4, Protein 35.8

GREEK NOODLE CASSEROLE (PASTITSIO)



Greek Noodle Casserole (Pastitsio) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 1/2 packed cups fresh mint leaves, chopped
1 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
3 cups grated Parmesan (about 6 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
  • Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
  • For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
  • Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
  • For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
  • Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

AMAZING GREEK CHICKEN CASSEROLE



Amazing Greek Chicken Casserole image

This was a happy mistake one night for dinner. With not much left in my cupboards, I tried this very simple and easy combination with amazing results. It may not look like much on the plate, but , oh my, the flavor of the dish and its combination of ingredients is super yummy. Hope you like it!

Provided by Peg

Categories     Greek Recipes

Time 1h

Yield 3

Number Of Ingredients 5

1 skinless, boneless chicken breast
1 (10.75 ounce) can cream of mushroom soup
2 teaspoons Greek seasoning, or to taste
1 cup brown rice
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
  • Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken; generously sprinkle with Greek seasoning. Cover dish with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  • Cut chicken into bite-sized pieces; stir rice into chicken mixture. Set aside to cool for 5 minutes before serving.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 55.8 g, Cholesterol 19.5 mg, Fat 8.5 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 995 mg, Sugar 1.9 g

GREEK CHICKEN ORZO CASSEROLE



Greek Chicken Orzo Casserole image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
  • Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

GREEK CHICKEN & RICE



Greek Chicken & Rice image

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley

Steps:

  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.

GREEK CHICKEN



Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

  • In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEK SPAGHETTI WITH CHICKEN



Greek Spaghetti with Chicken image

Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. -Melanie Dalbec, Inver Grove Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 14

1 package (16 ounces) spaghetti, broken into 2-inch pieces
4 cups cubed cooked chicken breast
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
1 cup sour cream
3 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon lemon-pepper seasoning
1 cup shredded Monterey Jack cheese
1/2 cup soft bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. , Transfer to a greased 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 594 calories, Fat 32g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 815mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 5g fiber), Protein 31g protein.

GREEK-STYLE ROAST CHICKEN



Greek-style roast chicken image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
  • Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium

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From cookeatshare.com


GREEK CHICKEN AND RICE CASSEROLE - BEV COOKS
2015-10-06 Rub all over the chicken breasts. Place the chicken on top of the dried rice. Evenly pour the stock over the chicken and rice. Cover and bake for 45 minutes to an hour, or until the rice is cooked through, but not mushy. Once out of the oven, evenly sprinkle over the casserole the feta, cherry tomatoes, cucumber, olives and parsley leaves.
From bevcooks.com


CASSEROLES | RECIPE TAGS | CHICKEN.CA
Winner Shell Smith’s cozy take on a chicken casserole. Italian Chicken Pie with Fennel . This is an ideal one dish entertainer. Make the filling way ahead if you like, then it’s simply top with store bought puff pastry and bake. Lightly Curried Party Pot Pie. A subtle hint of curry and creamy coconut milk make this impressive pot pie both comforting and sophisticated. Greek Rice & …
From chicken.ca


GREEK CHICKEN CASSEROLE - SIMPLY GLUTEN FREE
2014-11-11 Preheat the oven to 350ºF. Combine all of the ingredients except the feta in a large bowl. Transfer to a 9×13-inch casserole dish. Bake for 35-40 minutes. (This could also go into a slow cooker on low for 6 hours.) Top with fresh feta, if using, and serve. Nutrition Nutrition Facts Greek Chicken Casserole Amount Per Serving
From simplygluten-free.com


CHICKEN AND ORZO CASSEROLE RECIPE - THE SPRUCE EATS
2022-03-16 Add olive oil and butter to a large skillet over medium heat. When the oil is hot, cook the chicken, stirring, until browned. Remove chicken to a plate and set aside. Melt 3 tablespoons of butter in the skillet. Cook onion and garlic for 1 minute. Stir in the flour until well blended. Add chicken broth and milk.
From thespruceeats.com


GREEK CHICKEN CASSEROLE | FOODTALK
2021-06-30 Season the chicken pieces with salt and pepper. Heat a frying pan until hot and add the butter, then cook the chicken until golden brown. In a small bowl, combine the pesto and heavy cream. Tip the chicken into a casserole dish and stir in the pesto and cream, olives and cubed feta. Bake in the preheated oven for 30 minutes or until golden.
From foodtalkdaily.com


GREEK LEMON CHICKEN AND ORZO CASSEROLE RECIPE - MASTERCOOK
2018-03-15 2 sprigs fresh dill, chopped. 2 lemons, zested and juiced. 1 clove garlic, minced. 2 cups orzo. 2 teaspoons ground coriander. 2 teaspoons kosher salt. 2 teaspoons freshly ground black pepper. 4 small to medium boneless, skinless chicken breasts. 1 lemon, sliced into 1/4-inch-thick slices.
From mastercook.com


GREEK CHICKEN RECIPES | MYRECIPES
2010-05-19 Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke. Greek Chicken and Barley Salad Recipe. Create a colorful and hearty main-dish salad with chicken, barley, fresh veggies, olives and feta. Pull all the flavors together by tossing ingredients in a tangy herbed dressing. 14 of 20.
From myrecipes.com


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