Mediterranean Chicken Casserole

June 13, 2025

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This Mediterranean Chicken Casserole is bright, savory, and packed with flavor from the pantry. Shredded rotisserie chicken gets tossed with diced tomatoes, kalamata olives, roasted red peppers, artichoke hearts, and cooked quinoa or orzo. A layer of feta goes on top, and the whole dish bakes until hot and lightly golden.

I love this one for busy weeknights because the rotisserie chicken does most of the work. You stir everything together in one bowl, bake it for about 30 minutes, and dinner is ready in under an hour. It tastes fresh and a little different from the usual creamy casserole.

Why This Mediterranean Chicken Casserole Works

Most casseroles lean on cream soup and cheese. This one gets its flavor from bold Mediterranean ingredients instead. Olives bring salt, roasted red peppers add a soft sweetness, and artichoke hearts give a mild tang. Feta melts just enough in the oven to turn creamy on top with a few golden spots.

The chicken broth, olive oil, oregano, and garlic powder make a light dressing that coats everything and keeps the quinoa or orzo from drying out. Because the chicken and grains are already cooked, the oven time is just about heating it through and letting the flavors blend.

One store bought rotisserie chicken usually gives you 3 to 4 cups of meat, which is just right here. Shred it while it is still a little warm. The meat pulls off the bones much more easily, and you can save the carcass in the freezer to make broth later.

Ingredients and Easy Swaps

Rotisserie chicken (3 cups, shredded): Leftover baked or grilled chicken works too. Use a mix of white and dark meat for the most flavor.
Diced tomatoes (one 14.5 ounce can, drained): Fire roasted tomatoes add a smoky note. Fresh chopped cherry tomatoes work in summer.
Kalamata olives (1/2 cup, sliced): Green olives or black olives are fine if that is what you have.
Roasted red peppers (1/2 cup, chopped): Jarred peppers save time. Pat them dry before chopping.
Artichoke hearts (1/2 cup, chopped): Canned or jarred both work. Marinated artichokes add extra herb flavor.
Cooked quinoa or orzo (1 cup): Quinoa keeps it gluten free. Orzo makes it feel more like a pasta bake. Cooked rice or couscous also work.
Feta cheese (1/2 cup, crumbled): Buy a block and crumble it yourself for creamier texture. Shredded mozzarella is a milder swap.
Chicken broth, olive oil, oregano, garlic powder, black pepper, and parsley: These make the simple dressing and fresh finish. Dried basil or an Italian seasoning blend can stand in for oregano.

How to Make It at a Glance

Heat the oven to 375°F and grease a 9×13 inch baking dish.
In a large bowl, whisk the chicken broth, olive oil, oregano, garlic powder, and black pepper.
Stir in the chicken, tomatoes, olives, roasted red peppers, artichoke hearts, and quinoa or orzo.
Spread it in the dish and sprinkle the feta over the top.
Bake 25 to 30 minutes until hot in the center (165°F) and the feta is lightly golden.
Top with fresh parsley and serve.

Common Mistakes to Avoid

Skipping the draining step. Undrained tomatoes and wet peppers make the casserole soupy. Drain the tomatoes well and blot the peppers and artichokes.
Using uncooked grains. Quinoa and orzo need to be cooked before they go in. The short bake time will not cook them from dry.
Adding extra salt. Olives, feta, broth, and rotisserie chicken are all salty. Taste the mix before you think about adding more.
Overbaking. Everything is already cooked, so a long bake only dries out the chicken. Pull it once it is hot through.

Variations to Try

Add greens: Stir in two big handfuls of fresh spinach. It wilts right into the casserole as it bakes.
Lemon boost: Add the zest of one lemon to the dressing and squeeze a little juice over the top before serving.
Add beans: A drained can of chickpeas adds protein and makes the dish stretch further.
Sun dried tomatoes: Chop 1/4 cup and stir them in for a deeper, sweeter tomato flavor.
Cheesier top: Mix the feta with 1/2 cup shredded mozzarella for a melty, stretchy layer.

What to Serve With It

This casserole is a full meal on its own, but a few simple sides make it feel complete. A Greek salad with cucumber, red onion, and a lemony dressing is a great match. Warm pita bread or garlic bread is nice for scooping. Roasted zucchini, green beans, or a bowl of tzatziki on the side also go well with the bold flavors.

Make Ahead, Storage, and Reheating

To make ahead, mix everything, spread it in the dish, top with feta, cover, and refrigerate for up to 24 hours. Bake straight from the fridge and add 5 to 10 minutes to the time.

Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat single portions in the microwave with a splash of broth, or warm the whole dish covered with foil at 350°F for about 20 minutes, until it reaches 165°F. You can freeze the casserole for up to 2 months. Thaw it overnight in the fridge before reheating. Leftovers also make a great cold lunch tossed with a little extra olive oil and some fresh greens.

Frequently Asked Questions

Can I use raw chicken?
This recipe is built for cooked chicken. If you start with raw chicken, bake or poach it first until it reaches 165°F, then shred it and follow the recipe.

Which is better, quinoa or orzo?
Both work well. Quinoa is lighter and gluten free. Orzo is softer and a little more filling. Use whichever your family likes best.

Can I use a smaller dish?
Yes. An 8×8 inch dish makes a thicker casserole. Add about 5 minutes to the bake time so the center heats through.

Is this casserole healthy?
It is full of lean protein, vegetables, and whole grains when you use quinoa. The olive oil and feta add flavor without a heavy cream sauce.