Description
A hearty and tangy Greek chicken casserole layered with shredded chicken, Greek yogurt, feta, spinach, tomatoes, and quinoa or rice, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt
- 1 cup feta cheese, crumbled
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cups cooked quinoa or rice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, stir together the shredded chicken, Greek yogurt, crumbled feta, chopped spinach, halved cherry tomatoes, and cooked quinoa or rice. Mix until evenly combined.
- Warm the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds, just until fragrant.
- Add the garlic, oregano, salt, and pepper to the chicken mixture. Stir well to distribute the flavors evenly.
- Grease a baking dish and transfer the mixture into it. Spread the casserole into an even layer.
- Bake for 25–30 minutes, until heated through and the top looks slightly golden.
- Let rest for 5 minutes before serving so the casserole firms up a bit. Serve warm.
Notes
Use brown rice or quinoa for more fiber. Substitute ¾ cup plain yogurt + ¼ cup sour cream if Greek yogurt is unavailable. Rinse feta for lower sodium options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean