Amazing Greek Chicken Casserole Recipes

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GREEK LEMON CHICKEN AND ORZO CASSEROLE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14



Greek Lemon Chicken and Orzo Casserole image

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.

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

GREEK-STYLE CHICKEN CASSEROLE

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



Greek-Style Chicken Casserole image

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

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

GREEK CHICKEN CASSEROLE

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



Greek Chicken Casserole image

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

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

AMAZING GREEK CHICKEN CASSEROLE

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



Amazing Greek Chicken Casserole image

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

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

GREEK CHICKEN & RICE

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



Greek Chicken & Rice image

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.

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

AMAZING GREEK CHICKEN CASSEROLE

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



Amazing Greek Chicken Casserole image

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

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

GREEK CHICKEN ORZO CASSEROLE

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



Greek Chicken Orzo Casserole image

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

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

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Provided by JUDY2949

Number Of Ingredients 11



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

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