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Greek Chicken Casserole

Weeknight Greek Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs (about 4)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup long-grain white rice
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 1/2 cups low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1/2 cup pitted kalamata olives, halved
  • 4 oz feta cheese, crumbled
  • Chopped fresh parsley, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toss chicken with olive oil, garlic, oregano, salt, and pepper.
  2. In a 9x13 baking dish, spread the rice, then add tomatoes with their juices, broth, and lemon juice, stirring to combine. Scatter olives over the top, then nestle the chicken pieces on top.
  3. Cover tightly with foil and bake 30 minutes. Uncover, sprinkle feta over the top, and bake another 15 to 20 minutes until chicken reaches 165°F (74°C) and rice is tender.
  4. Let rest 5 minutes, garnish with parsley, and serve hot.

Notes

Resting the casserole for a few minutes after baking helps the rice set so it scoops out cleanly. If your feta is on the saltier side, you may want to reduce the added salt by a pinch.