This Chicken Rice Feta Casserole blends tender shredded chicken with fluffy rice and creamy feta for an irresistibly comforting meal. Bursting with Mediterranean flavors, this baked dish combines vibrant vegetables and melting cheeses for a dish that’s both hearty and satisfying.
Perfect for weeknight dinners or casual gatherings, this casserole offers a wonderful way to enjoy wholesome ingredients in one warm, delicious dish. The combination of spices and creamy dairy brings an inviting depth that everyone will love.
- Combines tender chicken, fluffy rice, and creamy feta for a rich, comforting meal.
- Easy to prepare with simple ingredients and minimal hands-on cooking time.
- Versatile dish perfect for family dinners, meal prep, or casual entertaining.
Ingredients
- Cooked chicken breast (300 g): Shredded or diced, providing tender protein that blends beautifully in the casserole.
- Long-grain white rice (200 g): Uncooked rice that bakes together with other ingredients for a fluffy texture.
- Feta cheese (150 g): Crumbled feta adds a tangy, briny flavor enhancing the Mediterranean profile.
- Whole milk (240 ml): Adds creaminess to the broth mix, creating a luscious texture in the bake.
- Sour cream (120 ml): Provides richness and slight tang that balances the flavors perfectly.
- Mozzarella cheese (100 g): Shredded mozzarella melts into a gooey, golden topping layer.
- Onion (1 medium): Finely chopped for aromatic depth and sweetness when sautéed.
- Garlic cloves (2): Minced to infuse a warm, savory aroma throughout the casserole.
- Baby spinach (150 g): Roughly chopped and wilted, adds vibrant color and nutrients.
- Red bell pepper (1): Diced for sweetness and a lovely pop of color.
- Chicken broth (475 ml): Enhances moisture and savory flavor, helping rice cook perfectly.
- Dried oregano (1 tsp): Earthy Mediterranean herb providing subtle fragrance and taste.
- Dried thyme (0.5 tsp): Adds a delicate herbal note complementing other spices.
- Black pepper (0.5 tsp): Freshly ground to season and add mild heat.
- Salt (0.5 tsp or to taste): Enhances and balances all the flavors in the dish.
- Breadcrumbs (Optional, 25 g): Combined with olive oil for a crispy topping.
- Olive oil (2 tbsp): Used for sautéing vegetables and optionally in breadcrumb topping.
Instructions
- Preheat Oven and Prepare Casserole Dish
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Set your oven to 190°C (375°F) and grease a 23×33 cm casserole dish with olive oil or butter. Preheating ensures even cooking, while greasing prevents sticking and easy serving.
- Sauté Onion and Bell Pepper
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Heat a drizzle of olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper, cooking for about 4 to 5 minutes until they soften and become fragrant. This step mellows the vegetables and deepens their flavor.
- Add Garlic and Cook Briefly
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Stir in the minced garlic, cooking for an additional minute until it becomes aromatic. Avoid burning garlic to prevent bitterness and maintain the dish’s savory balance.
- Wilt the Spinach
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Add the roughly chopped baby spinach to the skillet and cook just until wilted, about 1 to 2 minutes. This keeps the spinach vibrant and preserves its nutrients, contributing freshness to the casserole.
- Combine Chicken, Rice, and Vegetables
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In a large mixing bowl, combine the shredded cooked chicken, uncooked rice, sautéed vegetable mixture, crumbled feta, shredded mozzarella, dried oregano, thyme, salt, and black pepper. Thoroughly mixing the ingredients ensures every bite is flavorful and balanced.
- Mix Dairy and Broth
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In a separate bowl, whisk together the whole milk, sour cream, and chicken broth until smooth. Pour this creamy mixture over the chicken and rice blend, then stir to combine completely. This liquid cooks the rice while infusing creaminess into the casserole.
- Transfer Mixture and Level Surface
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Pour the combined casserole mixture into the prepared dish and spread it evenly using a spatula. Leveling the surface helps the casserole cook consistently and present nicely after baking.
- Add Optional Breadcrumb Topping
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If you choose, mix the breadcrumbs with olive oil to create a crispy topping and sprinkle it evenly over the casserole. This adds a delightful crunch that contrasts with the creamy interior.
- Bake Covered and Then Uncovered
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Cover the casserole snugly with aluminium foil and bake for 30 minutes. Then remove the foil and bake another 15 minutes until bubbling and golden brown on top. The covered phase steams the rice perfectly, while uncovering ensures a beautifully browned crust.
- Rest Before Serving
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Allow the casserole to rest for 5 to 10 minutes after baking. This helps it set for easy serving and lets the flavors meld further for optimal taste.
- Shredded cooked chicken works best for even distribution and tender bites.
- Uncooked rice cooks through during baking, absorbing flavors and liquid perfectly.
- You can customize vegetables, swapping spinach or peppers based on preference.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture and flavors.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or roasted Mediterranean vegetables. A side of warm crusty bread or garlic pita can also complete the meal perfectly.
- Use freshly crumbled feta for the best tangy flavor and crumbly texture.
- Cover the casserole tightly during the first baking stage to ensure rice cooks evenly and absorbs all the juices.
- For extra moisture, you can substitute part of the whole milk with cream or add a splash of white wine for more depth.
FAQs
- Can I use brown rice instead of white rice?
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Yes, but brown rice will require a longer bake time or pre-cooking as it takes more time to cook through than white rice.
- Is this dish freezer friendly?
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Yes, you can freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating thoroughly.
- Can I make this casserole vegetarian?
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Absolutely. Replace chicken with roasted vegetables or plant-based protein and use vegetable broth instead of chicken broth.
- What cheese alternatives can I use?
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Feta is key for authentic flavor, but goat cheese or ricotta can be substituted for a different creamy tang.
- How do I know when the rice is fully cooked?
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The casserole should be bubbling and the rice tender when tested with a fork after baking. If needed, cover and bake longer with extra broth.
- Can I prepare this recipe ahead of time?
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You can assemble the casserole a few hours ahead and refrigerate before baking to save time on the day of serving.
Chicken Rice Feta Casserole
Equipment
- 1 large skillet
- 1 Mixing bowls
- 1 whisk
- 1 Casserole dish 23x33 cm size
- 1 Aluminium foil
Ingredients
- 10.5 oz cooked chicken breast shredded or diced
- 7 oz long-grain white rice uncooked
- 5.3 oz feta cheese crumbled
- 1 cup whole milk
- 1/2 cup sour cream
- 3.5 oz mozzarella cheese shredded
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 5.3 oz baby spinach roughly chopped
- 1 red bell pepper diced
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt or to taste
- 1.8 oz breadcrumbs optional
- 2 tbsp olive oil optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
- In a large skillet over medium heat, sauté the onion and red bell pepper in olive oil for 4 to 5 minutes until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Add the chopped spinach and cook just until wilted, then remove from heat.
- In a large mixing bowl, combine cooked chicken, uncooked rice, sautéed vegetables, crumbled feta, shredded mozzarella, oregano, thyme, salt, and black pepper.
- In a separate bowl, whisk together whole milk, sour cream, and chicken broth. Pour this mixture over the chicken and rice mixture and stir until fully combined.
- Transfer the mixture into the prepared casserole dish and smooth the surface.
- If using, mix breadcrumbs with olive oil and sprinkle evenly over the casserole.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the casserole is bubbly and the top is golden brown.
- Allow the casserole to rest for 5 to 10 minutes before serving.
Notes
- Use cooked chicken leftovers for convenience and flavor.
- For a lighter version, substitute milk with low-fat milk and reduce cheese.
- Store leftovers covered in the refrigerator for up to 3 days.
- Breadcrumb topping adds a crunchy contrast but can be omitted for gluten-free needs.
