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8) Greek Lemon Chicken and Orzo Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup orzo uncooked
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 cup milk
  • 1/2 cup crumbled feta
  • 1/4 cup chopped kalamata olives optional
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Heat oil in a skillet and sauté onion until soft, about 4 minutes.
  2. Add garlic and orzo; cook 1 minute. Stir in broth, milk, lemon juice, oregano, salt, and pepper.
  3. Bring to a simmer, then stir in shredded chicken and half the feta. Pour into a greased 9x13 pan.
  4. Top with remaining feta and olives. Cover and bake 25-30 minutes until orzo is tender and liquid is mostly absorbed.
  5. Let rest 5 minutes before serving.