Happy spring, friends! I shared this recipe in my March newsletter and am excited to get it onto the blog for you all. This recipe was inspired by my friend Katie (yes, the same Katie of Kate’s Chicken Noodle Soup!), who brought us the most delicious orzo after we had Alberta. What I remember is that it tasted super fresh, I ate the leftovers for days, and it was unlike any other meal we had been given.

WHAT TO PAIR WITH IT:

It already has so many wonderful veggies in it! I would pair it with a super simple green salad if you wanted more veggies, or a simple fruit salad. If they have kids, this could be hard for a picky eater. In that case, I would pack dinner rolls, cheese sticks if I had them, and a side of fruit for sure.

GREEK LEMON CHICKEN ORZO CASSEROLE INGREDIENTS:

• Orzo pasta
• A 14.5-ounce can diced tomatoes
• Fresh spinach, chopped
• Feta cheese, crumbled
• Olive oil
• Fresh oregano leaves (or dried oregano)
• Chicken or veggie broth
• Cooked and shredded chicken breast
• Greek seasoning
• Sliced green onion
• Capers
• Lemon zest
• Lemon juice
• Kosher salt
• Freshly ground black pepper

HOW TO MAKE GREEK LEMON CHICKEN ORZO CASSEROLE:

• STEP 1: Preheat oven to 375°F.
• STEP 2: Cook and drain pasta as directed on package. Once drained, set aside in a bowl and pour olive oil on top and mix to prevent clumping.
• STEP 3: In a large bowl mix tomatoes, spinach, 1/2 of the crumbled feta cheese, oregano, lemon zest and juice, capers, Greek seasoning, chicken, green onion, salt and pepper, and broth.
• STEP 4: Stir in the cooked pasta and season with more salt and pepper if needed.
• STEP 5: Pour mixture into your casserole dish and top with remaining feta cheese.
• STEP 6: Bake covered with foil for 30 minutes and uncovered for 15 minutes.

Greek Lemon Chicken Orzo Casserole

Recipe by Kate

A fresh and flavorful pasta casserole packed with delicious veggies, bright lemon, shredded chicken breast, and tangy feta. This is a perfect meal to take to a friend, or an easy weeknight meal for your family.

Ingredients

• 16 ounces orzo pasta

• 1/4 cup olive oil

• 1 (14.5-ounce) can diced tomatoes

• 1 (8-ounce) bag of fresh spinach, chopped

• 8 ounces feta cheese, crumbled

• 1 tablespoon chopped fresh oregano leaves (or 2 teaspoons dried)

• 2 (or more) teaspoons lemon zest

• 1/4 cup lemon juice

• 1/3 cup capers, drained

• 3 teaspoons Greek seasoning

• 1 pound chicken breasts, cooked and shredded

• 1/4 cup sliced green onion (white and green parts)

• 1 teaspoon kosher salt (add more to taste)

• 1 teaspoon freshly ground black pepper (add more to taste)

• 1 1/2 cups chicken or veggie broth

Directions

• Preheat oven to 375°F.
• Cook and drain pasta per package directions. Once drained, set aside in a bowl and pour olive oil on top and mix to prevent clumping.
• In a large bowl, mix tomatoes, spinach, 1/2 of the crumbled feta cheese, oregano, lemon zest and juice, capers, Greek seasoning, chicken, green onion, salt and pepper, and broth.
• Stir in the pasta and season with more salt and pepper if needed.
• Pour mixture into your casserole dish and top with remaining feta cheese.
• Bake covered with foil for 30 minutes. Remove foil and bake uncovered for 15 minutes.

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