Greek Chicken and Rice Casserole

This post may contain affiliate links. Please read my privacy policy.

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!

Greek Chicken and Rice Casserole

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.

Greek Chicken and Rice Casserole Greek Chicken and Rice Casserole Greek Chicken and Rice Casserole

What are your favorite casseroles? 

Greek Chicken and Rice Casserole

Essential Ingredients for this Recipe:

9×13 baking dish // Chef’s knife // Tomato knife // Small Mixing Bowl // Cutting Board

Greek Chicken and Rice Casserole
Write a review
Print
Ingredients
  1. 1 cup long grain white or brown rice
  2. 2 cups chicken broth
  3. 1 1/2 lb boneless, skinless chicken breast, cut into cubes
  4. 1 tsp salt
  5. 1 tsp dried thyme
  6. 2 tsp dried oregano
  7. 1 tsp garlic powder
  8. 1/2 cup kalamata olives
  9. 3/4 cup crumbled feta
  10. 1 cup cherry tomatoes, halved
  11. 1/2 cup diced cucumber
  12. 1 lemon, sliced
  13. Fresh oregano for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour rice into the bottom of a 9x13 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.
My Suburban Kitchen https://www.mysuburbankitchen.com/
sig

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments

  1. Can I PLEASE come over for dinner? This looks absolutely amazing but I’m the only one in my family who would eat this. It’such a pretty meal too!

  2. This sounds so fresh and good! Perfect for a hot summer night. Thanks for sharing the recipe. I have allergies too and can’t even dust my house without getting an attack. Neti pot works great for that!

  3. Looks great! I love finding healthy recipes. Thanks for linking up at the Home Matters Link Party! We hope to see you again next week:) #HomeMattersParty

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and thanks so much for sharing with us!
    Miz Helen

      1. I made the recipe but the rice wasn’t done and it was super liquify after 45 minutes. Suggestions?

        1. Hmm…that is odd. I haven’t experienced that before and, after 45 minutes, the rice should have soaked up most of your liquid. I’m sorry it didn’t work for you but I might suggest trying again.

  5. I made this tonight (for the 2nd time). It is so worth it! It’s easy to put together and bright and delicious. I usually have many of these ingredients. The only thing I did different is to add the tomatoes feta and lemon slices after the rice/chicken/broth/herbs bake, and let that bake another 5-7 minutes, then add the diced cucumber and a couple more lemon slices and fresh oregano and a bit more feta on top. I’d probably make it just as recipe says on a hot summer day, however.
    So very good. Thank you for this recipe!