This Greek chicken rice casserole is based on one of my most cherished family recipes. If you're looking for unique chicken casserole recipes, then why not try this one?
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I first threw this together when I wanted a switch from our usual, much cherished family Chicken Rice Casserole recipe. Like that one, it goes together quickly and can even be mostly assembled ahead of time.
Ingredients:
2 to 4 chicken breasts or boneless thighs
1 onion, chopped
2 cups cooked white rice
Salt & pepper to taste
1 tsp. oregano
1 cup chicken broth
1 can cream soup (chicken or onion)
2/3 cup mayonnaise
1 small can sliced black olives
4 oz. crumbled feta cheese
1/2 cup crushed wheat thins w/sundried tomato flavoring
Directions:
Cook the rice until done, following your usual routine or package directions. Cook the chicken either on top of the stove, by boiling in some water or in a casserole in the microwave with water. Either way, cook the onion with the chicken.
When the chicken is done, strain the broth out, retaining it and cut the chicken into bite-sized chunks. Combine all ingredients together (except the olives and feta) in a 2-quart casserole.
Top with the feta cheese and then the olives and sprinkle with a bit of oregano. Then, bake at 325 for about 30 to 60 minutes, until hot and bubbly and the cheese is melted.
This casserole is enhanced by serving it with small portions of a traditional Greek salad of tomatoes, cucumbers, red onion, olives and feta cheese.
I've developed a number of ethnic variations on my original recipe. Be sure to check them all out at the bottom of this page! They're each delicious and meant to appeal to different tastes and moods, but they're all great.
Variations
There really are many ways you could go with this recipe, so once you've tried this one, the original, or any of the variations I've thought up, feel free to let go with your own imagination. You really can't go wrong, if you use the thrown together principles.