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Greek Chicken Orzo Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Greek-inspired chicken casserole with spinach, oregano, feta cheese, and zesty lemon for a flavorful, lighter twist on a classic dish.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 375°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare pasta according to package instructions.
  • In a large bowl, combine tomatoes, spinach, half of the cheese, olive oil, and oregano. Add the cooked pasta and mix well. Transfer the mixture to a baking dish and pour the broth over it. In the same bowl, coat the chicken pieces with seasoning. Arrange the seasoned chicken over the orzo mixture in the baking dish and cover it with foil.
  • After baking for 45 minutes, uncover and sprinkle the remaining cheese on top. Return to the oven and bake for an additional 4 to 5 minutes until the chicken reaches an internal temperature of at least 165°F. Finish by garnishing with grated lemon peel and chopped green onions.

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