Greek Casserole with Chicken and Veggies smells like home the moment it comes out of the oven. This warm, simple dish brings tender chicken, soft veggies, and tangy feta together in a cozy bake. It’s great for busy weeknights or a Sunday family meal when you want comfort without fuss. If you like layered chicken bakes, you might also enjoy this chicken and spinach casserole for more ideas.
Why Make This Recipe
- Quick & easy: one-pan prep and a single casserole dish save time and dishes.
- Family favorite: mild, familiar flavors please kids and adults alike.
- Budget-friendly: uses pantry staples and everyday vegetables.
- Leftover-friendly: it reheats well for lunches or next-day dinners.
This recipe stands out because it blends lemony Greek flavors (olive oil, oregano, feta) with simple roasted veggies and juicy chicken. It gives comfort and a fresh tang at the same time, like a warm hug with a bright finish. Make it when you want something homely and a little special.
Ingredients
For the casserole
- 1.5 pounds (about 700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups uncooked long-grain rice (or 1 1/2 cups orzo for a different texture)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 cups low-sodium chicken broth (more if using orzo)
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper to taste
For the topping
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or 1 tablespoon melted butter (for drizzling)
Notes
- Use unsalted chicken broth if you want better control over salt.
- If you prefer, swap chicken breasts for thighs for extra juiciness.
How to Make Greek Casserole with Chicken and Veggies
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch casserole dish. Preheating ensures even cooking.
- Pat the chicken pieces dry and season them with a pinch of salt, pepper, and half the oregano. Drying helps the chicken brown slightly in the oven.
- In a large bowl, combine rice, chopped onion, garlic, bell pepper, zucchini, cherry tomatoes, remaining oregano, lemon juice, olive oil, and chicken broth. Stir well so the rice and veggies sit evenly. This mix gives every bite a balanced flavor.
- Stir in the seasoned chicken pieces so they nestle into the rice mixture. Spread everything evenly in the prepared casserole dish. Even layering helps the rice cook through without cold spots.
- Cover the dish tightly with foil and bake for 35 minutes. The steam will cook the rice and chicken gently.
- Remove the foil, sprinkle the crumbled feta on top, and drizzle with olive oil or melted butter. Return uncovered to the oven for 10–12 minutes until the cheese softens and the top gets a little golden. Removing the foil lets the top dry and brown slightly.
- Let the casserole rest for 5–10 minutes before serving so the rice firms up and the flavors settle. Resting also makes it easier to scoop neat portions.
Mini-tip: If you prefer a lighter vegetable side, check this simple chicken breast with zucchini and squash for pairing ideas.
How to Serve Greek Casserole with Chicken and Veggies
- Spoon into warm bowls and sprinkle with extra feta and parsley for bright color and flavor.
- Serve with a crisp green salad or simple steamed green beans to add crunch.
- Offer lemon wedges at the table so everyone can add a fresh squeeze for extra lift.
How to Store Greek Casserole with Chicken and Veggies
- Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven covered for 15–20 minutes, or microwave single servings in 1–2 minute bursts until hot. Add a splash of broth or water if it seems dry.
Tips to Make Greek Casserole with Chicken and Veggies
- Use room-temperature chicken pieces so they cook evenly with the rice.
- Don’t skip the resting step — it keeps the rice from being runny.
- If using orzo, reduce broth slightly and check doneness earlier (about 25–30 minutes).
- Taste and adjust salt after baking if your feta is salty.
Variation
- Vegetarian: Replace chicken with 2 cups cooked chickpeas and use vegetable broth. Add a handful of spinach folded in at the end.
- Gluten-free: Use rice or gluten-free orzo and double-check that your broth is gluten-free.
FAQs
Can I use brown rice instead of white rice?
Yes. Use long-grain brown rice and increase the broth by 1 cup. Bake covered for about 50–60 minutes and check for tenderness.
Can I make this ahead and bake later?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake from cold, adding 10–15 minutes to the covered baking time.
What can I substitute for feta?
Try goat cheese for a similar tang, or use grated Parmesan for a saltier, nuttier edge. Add milder cheeses after baking if you prefer creamier texture.
My rice is too firm—what went wrong?
You likely needed more liquid or more time covered in the oven. For future batches, add 1/2 cup extra broth and check at the original time; cover and bake longer if needed.
Conclusion
This Greek casserole with chicken and veggies gives you warm, comforting food with bright Mediterranean notes. It’s simple to make, fills the house with a lemony, herby smell, and brings soft chicken and tender rice together into one cozy dish. If you want more sheet-pan Greek-style inspiration, see this handy recipe for a fast version at Greek Sheet Pan Chicken Dinner – Downshiftology. Please leave a comment and a star rating if you try it, and share the recipe on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
Print
Greek Casserole with Chicken and Veggies
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free options available
Description
A warm and comforting Greek casserole featuring tender chicken, roasted veggies, and tangy feta cheese, perfect for busy weeknights or family meals.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups uncooked long-grain rice (or 1 1/2 cups orzo)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper to taste
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or 1 tablespoon melted butter (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch casserole dish.
- Pat the chicken pieces dry and season them with a pinch of salt, pepper, and half the oregano.
- In a large bowl, combine rice, chopped onion, garlic, bell pepper, zucchini, cherry tomatoes, remaining oregano, lemon juice, olive oil, and chicken broth. Stir well.
- Stir in the seasoned chicken pieces and spread everything evenly in the prepared casserole dish.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil, sprinkle crumbled feta on top, and drizzle with olive oil or melted butter. Return uncovered to the oven for 10–12 minutes.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Use unsalted chicken broth for better control over salt. Swap chicken breasts for thighs for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg