Description
Chicken rice feta casserole combines comfort and flavor in one satisfying dish that brings Mediterranean warmth to your dinner table. Creamy feta, tender chicken, and fluffy rice blend perfectly to create a meal your family will devour with happiness.
Ingredients
Scale
Proteins:
- 300 g cooked chicken breast, shredded or diced
- 150 g feta cheese, crumbled
- 100 g mozzarella cheese, shredded
Base Ingredients:
- 200 g long-grain white rice, uncooked
- 475 ml chicken broth
- 240 ml whole milk
Supporting Ingredients:
- 120 ml sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 150 g baby spinach, roughly chopped
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 25 g breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F. Grab a 9×13 inch casserole dish and coat it generously with cooking spray.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 1 diced red bell pepper for 4-5 minutes until they soften and turn slightly translucent.
- Add 2 minced garlic cloves to the skillet. Cook for another 60 seconds until the aroma fills your kitchen.
- Toss 150 g baby spinach into the skillet. Stir until the leaves just wilt, then remove from heat.
- In a spacious mixing bowl, combine 300 g shredded chicken, 200 g uncooked rice, the sautéed vegetables, 150 g crumbled feta, and 100 g shredded mozzarella.
- Sprinkle 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp black pepper, and 0.5 tsp salt into the mixture. Gently mix everything together.
- Whisk 240 ml whole milk, 120 ml sour cream, and 475 ml chicken broth in a separate bowl until smooth.
- Pour the liquid mixture over the chicken and rice. Stir until all ingredients are evenly distributed.
- Transfer the entire mixture into the prepared casserole dish. Spread it out evenly with a spatula.
- Optional: Mix 25 g breadcrumbs with 1 tbsp olive oil and sprinkle across the top.
- Cover the dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
- Remove the foil and continue baking for 15 more minutes until the top turns golden and the edges bubble.
- Let the casserole rest for 10 minutes before serving. This helps the dish set and makes cutting easier.
Notes
- Swap regular rice for brown rice or quinoa to boost nutritional value and add a nutty flavor.
- Use Greek yogurt instead of sour cream to reduce fat and increase protein content for a healthier version.
- Ensure chicken is thoroughly cooked and shredded before mixing to guarantee even distribution and consistent texture throughout the casserole.
- For a vegetarian adaptation, replace chicken with chickpeas or cubed firm tofu and use vegetable broth instead of chicken broth.
- Prep Time: 10-12 minutes
- Cook Time: 45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 444 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg