Greek Chicken and Rice Casserole
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Do any of you suffer from allergies? I seriously do. While that has literally nothing to do with this recipe for Greek chicken and rice casserole, it has everything to do with why it is coming to you on Thursday versus Wednesday! I decided to mow the lawn to help out my husband on Tuesday afternoon and have been paying for it in the form of a major allergy attack every since. Picture watery, itchy eyes, hives, runny nose…the whole works.
But, I promise this Greek chicken and rice casserole is totally worth the wait!
Mathlete isn’t typically a huge casserole fan. Most contain some cream of something soup and so he just doesn’t get excited about them. There are definitely several casseroles I love and they hold a place on our menu because of the ease of making them. This casserole is full of fresh flavors and not a cream of anything in sight. I call it the perfect spring or summer casserole.
Ingredients for Greek Chicken and Rice Casserole:
1 cup long grain white or brown rice
2 cups chicken broth
1 1/2 lb boneless, skinless chicken breast, cut into cubes
1 tsp salt
1 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1/2 cup kalamata olives
3/4 cup crumbled feta
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1 lemon, sliced
Fresh oregano for garnish
Let’s Make It:
1. Preheat oven to 350 degrees.
2. Pour rice into the bottom of a 9×13 baking dish. Add chicken.
3. In a small bowl, combine salt, thyme, oregano and garlic powder. Stir to combine. Sprinkle over chicken and rice. Add olives. Stir in chicken broth. Cover and bake for 45 minutes.
4. Once the casserole is completely cooked, sprinkle with feta, tomatoes and cucumbers. Top with lemon slices and fresh oregano.
This casserole is a total flavor punch. Lemon and oregano were made for each other and they work so well together here. I love how quickly it is to throw together and then I can go do other stuff while it bakes making dinner a breeze to get ready.
What are your favorite casseroles?
Essential Ingredients for this Recipe:
9×13 baking dish // Chef’s knife // Tomato knife // Small Mixing Bowl // Cutting Board
- 1 cup long grain white or brown rice
- 2 cups chicken broth
- 1 1/2 lb boneless, skinless chicken breast, cut into cubes
- 1 tsp salt
- 1 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 cup kalamata olives
- 3/4 cup crumbled feta
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1 lemon, sliced
- Fresh oregano for garnish
- Preheat oven to 350 degrees.
- Pour rice into the bottom of a 9x13 baking dish. Add chicken.
- In a small bowl, combine salt, thyme, oregano and garlic powder. Stir to combine. Sprinkle over chicken and rice. Add olives. Stir in chicken broth. Cover and bake for 45 minutes.
- Once the casserole is completely cooked, sprinkle with feta, tomatoes and cucumbers. Top with lemon slices and fresh oregano.
