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.
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!
Come on over! We love company!
Hi Shannah, hope you bring this over to Food on Friday: Rice & Grains. Cheers from Carole’s Chatter
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!
My kid has allergies and this recipe is good for him. And it looks so delicious and colorful 🙂 #Show and Tell Linky
This looks absolutely delicious, Shannah! I hope you’re feeling better – no more mowing the lawn! 😉
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
What a FANTASTIC dish! I look forward to trying it. 🙂
Looks scrumptious. The only thing I might leave out is the olives but my hubby and I would love this! #merrymonday
Looks delicious- pinned and shared
This casserole is so gorgeous I don’t know if I could possibly mess it up by eating it! YUM! Those colors!!!
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
Looks so good! Featuring at Family Fun Friday! http://www.happyandblessedhome.com/6-must-try-family-recipes/
Should the rice go in cooked or uncooked? Thanks!
The rice should be uncooked.
I made the recipe but the rice wasn’t done and it was super liquify after 45 minutes. Suggestions?
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.
how many would this serve? Looks delish!!
This serves 6-8 people.
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!