Greek Chicken and Rice Casserole

THIS.

Greek Chicken and Rice Casserole / Bev Cooks

This this this this this. Even if you completely skip over this ridiculous blog post and head straight down to the recipe, I won’t be offended because THIS. You fer realz need to eat this.

I hope showing you a photo of raw chicken is okay (<–rule breaker), because I want you to SEE with your own naked eyes just how simple this scrumptious weeknight casserole is to pull together. Raw everything + plus chicken stock = done and done and gah.

Greek Chicken and Rice Casserole / Bev Cooks

I guess raw rice isn’t really a thing. I meant dried rice. But I couldn’t say dried everything because chicken isn’t dry. It’s raw. So I went with raw. Thank you for your time.

Greek Chicken and Rice Casserole / Bev Cooks

Would ya just look at that.

So after the chicken and rice bake together in an oven love nest, you just throw a bunch of Greekish toppings on top and call it a day. We’ve got crumbled feta, Kalamata olives, cherry toms, diced cucumber, lots of parsley, and fresh lemon. And it’s CRAZY DELISH.

Oh! I should mention the spices. You can really play around with this, based on what you have in your pantry. And I encourage you to do so because self expression is important in life! I’m just kidding I have no idea.

I used a little bit of salt, some dried herbs, and a lil’ pinch of onion and garlic powder. I feel like onion and garlic powder are the loop holes in life. They make EVERYTHING SO WONDERFUL.

Anything and everything that you’re like, “Deeeeum, why does this taste like minced angels in my mouth?” It’s most definitely onion and garlic powder. Trust meh.

Greek Chicken and Rice Casserole / Bev Cooks

I love this casserole because it’s, hi, a CASSEROLE. Comfy pants unite. But it’s also topped with all the fresh. Go nuts with the toppings, or scale back, whatever you dig, bae.

I’d like to officially announce that this will be the last time I ever say or write bae.

I’m also lying.

Thank you.

Greek Chicken and Rice Casserole / Bev Cooks

Greek Chicken and Rice Casserole:

What it took for four:

* 1 cup jasmine rice
* 2 cups chicken stock
* 1 1/2 pound chicken breast (about four)
* 1 tsp salt
* 1 tsp thyme
* 1 tsp dried oregano
* 1 tsp onion powder
* 1 tsp garlic powder
*1/2 cup crumbled feta cheese
* 1 cup (about) halved cherry tomatoes
* 1/2 cup diced cucumber
* 1/3 cup halved Kalamata olives
* fresh parsley leaves
* one lemon, for squeezing

Preheat oven to 350.

Pour the rice in the bottom of a casserole dish. (9×13 is fine. I used 8×12, but anything works around the 2 quart size!)

In a small bowl, combine the salt, thyme, oregano, onion powder and garlic powder. Rub all over the chicken breasts. Place the chicken on top of the dried rice. Evenly pour the stock over the chicken and rice. Cover and bake for 45 minutes to an hour, or until the rice is cooked through, but not mushy.

Once out of the oven, evenly sprinkle over the casserole the feta, cherry tomatoes, cucumber, olives and parsley leaves. Give the entire thing a good squeeze of lemon, and serve with extra lemon slices. YES.

Greek Chicken and Rice Casserole / Bev Cooks

Oh just get in that.

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41 Responses to Greek Chicken and Rice Casserole

  1. Laura @ Raise Your Garden October 6, 2015 at 7:03 am #

    4 mouths to feed here too. Comfy pants for all 4. Uggs for the girls, not for the guys, he is forbidden to wear them even though he keeps asking! Anyhow, that is the appetizing picture of raw chix that I have ever seen. Usually, raw chicken would get me totally sick, but you did a good job. This meal looks fabulous and satisfying and just the thing my kids will eat.

  2. Kelly October 6, 2015 at 8:38 am #

    This looks delicious!

  3. Bella B October 6, 2015 at 9:04 am #

    I have been trying to gather some new chicken recipes to add to the mix. We will try this one. It looks tasty.

    xoxoBella | http://xoxobella.com

  4. Brian @ A Thought For Food October 6, 2015 at 9:26 am #

    You did an awesome job making raw chicken look beautiful. That’s no easy feat.

  5. Jen October 6, 2015 at 9:29 am #

    This looks delicious. I love Greek everything.
    What are you thoughts on doing this in a crock pot? Yes? No?

  6. JK October 6, 2015 at 10:22 am #

    Looks delicious. Would be fab with some tatziki on the side. Will be making this.

  7. Jen @ Carlsbad Cravings October 6, 2015 at 11:06 am #

    Bev! This is so beautiful and SO easy! I love the addition of all the yummy Greek toppings!

  8. Sharana @ Living The Sweet Life Blog October 6, 2015 at 11:20 am #

    Casserole haaaapiness

  9. Sara October 6, 2015 at 6:42 pm #

    I am making this right now for dinner… and CANNOT WAIT! to dig in. Thanks for a quick & easy (& delicious I’m sure) recipe!

  10. Simone October 7, 2015 at 7:29 am #

    Made this last night!! It was delicious, but my rice would not cook/get fluffy…I can’t figure out what I did wrong. Unless it is my oven, which is very possible!

    • Bev Weidner October 8, 2015 at 7:30 am #

      Oh shoot! What kind of rice did you use? I’m glad you liked it, none the less. šŸ™‚

    • Eva January 9, 2017 at 3:15 pm #

      Try instant rice!

  11. Ann October 7, 2015 at 8:32 pm #

    I’ve started cooking rice or partially cooking it in the microwave before adding it to casseroles, since i can never get it to completely cook, its still crunchy..

    • Bev Weidner October 8, 2015 at 7:29 am #

      Oh no! It was still crunchy after about an hour? I’m so sorry! What kind of rice did you use?

  12. Laura October 8, 2015 at 1:34 pm #

    I’m going to try this! btw I bought the instant (or microwave…whatev. haha) Jasmine Rice that is frozen from Trader Joes – I used it in your stuffed peppers recipe and it was PERFECT…

    I do not know how to cook….at all….and that rice works really well šŸ˜‰

    • Bev Weidner October 8, 2015 at 1:37 pm #

      Ohhhh wow! Let me know how it works with that rice, and I’ll definitely do that next time. Sweet!

  13. Sara October 14, 2015 at 1:38 pm #

    I don’t like jasmine rice (sorry)! What other rice could I use to make sure it cooks? Thanks!

    • Bev Weidner October 14, 2015 at 5:42 pm #

      You know, white basmati should work just fine! Let me know how it turns out!

      • Jim August 4, 2016 at 7:38 am #

        Basmati does work fine. That is what I used.

  14. thenik December 29, 2015 at 3:47 pm #

    Long time reader, first time commenter.

    WOW. I can’t wait to put this in my face. Your work is pretty, and your kids are bonkers adorbs. Keep up the great work, mama. <3

  15. Kristine January 22, 2016 at 11:23 am #

    I made this last night and it was fabulous! I used chicken thighs and baked for an hour and it came out perfect. The rice was cooked, but the top layer was crunchy, which is maybe why people thought it was undercooked? I just mixed it back in and it was fine. I added a splash of red wine vinegar to my portion. Definitely a keeper, so easy too!

  16. Jordan January 26, 2016 at 12:43 am #

    Bev, I just made this last night for my boyfriend and best friend and it was AMAZING! SERIOUSLY. One of my favorite chicken recipes, ever. Question: how long would you recommend cooking this if we used brown rice?

  17. Christine April 17, 2016 at 8:45 pm #

    Very good. I pulled it out at 45 minutes and stirred, then upped the temp for 375. I did need to cook for 1 hour 15 minutes. I took the lid off at an hour. I really enjoyed this.

  18. Jim Martin August 4, 2016 at 7:37 am #

    We made this the other night and it was incredible. Apparently I am the only one in the family that likes parsley so I may have to omit next time. My 5 year old helped prepare the chicken and rice and cut the tomatoes. I took the leftovers for lunch the next day and ate it cold but drizzled about two teaspoons of balsamic dressing over it. Again delicious.

  19. Sandy November 7, 2016 at 8:15 pm #

    Could you toss this in a crockpot???

  20. Sandy November 7, 2016 at 8:18 pm #

    Question: Could I do this recipe in a crockpot???

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