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15 Chicken Casseroles So Comforting, You’ll Wish You Made a Double Batch

By: Author Andrew Gray

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When you need something hearty that hits the spot every time, chicken casseroles come through like clockwork. They’re rich, filling, and made to serve a crowd—whether it’s your hungry family or a laid-back weekend get-together.

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You can mix them up in one pan, stash them in the fridge until dinner, and count on that warm, golden top to win over even the pickiest eaters. Plus, they’re endlessly customizable. Use what you’ve got, toss in some leftovers, and boom—comfort food magic.

This list brings together 15 different takes, from cheesy and indulgent to fresh and veggie-filled. Some are quick, some are make-ahead-friendly, and all of them bring that “home-cooked and proud of it” energy straight to your table.

Quick-Glance Recipe Table

Recipe TitleFlavor ProfileTime (Prep + Cook)Freezer-Friendly
Creamy Chicken and Rice BakeRich, savory, classic15 min + 45 min✅ Yes
BBQ Chicken Biscuit CasseroleSmoky, sweet, fluffy10 min + 30 min❌ No
Spinach Artichoke Chicken CasseroleCheesy, veggie-forward20 min + 40 min✅ Yes
Chicken Alfredo Lasagna Roll BakeCreamy, garlicky, layered30 min + 45 min✅ Yes
Cheesy Chicken Dorito BakeCrunchy, cheesy, zesty15 min + 35 min❌ No
Southwest Chicken Tortilla CasseroleSpicy, smoky, satisfying20 min + 40 min✅ Yes
Buffalo Chicken Mac and Cheese BakeSpicy, cheesy, indulgent20 min + 45 min✅ Yes
Chicken and Broccoli Stuffing BakeSavory, herb-loaded15 min + 35 min✅ Yes
Honey Mustard Chicken Potato CasseroleTangy, hearty, sweet25 min + 50 min✅ Yes
Pesto Chicken Penne CasseroleHerby, creamy, mellow20 min + 35 min✅ Yes
Chicken and Wild Rice CasseroleNutty, creamy, earthy15 min + 60 min✅ Yes
White Chicken Enchilada CasseroleCreamy, cheesy, bold20 min + 35 min✅ Yes
Italian Chicken Zucchini BakeTomato-y, cheesy, fresh15 min + 40 min✅ Yes
Chicken Bacon Ranch Tater Tot CasseroleCrispy, creamy, indulgent15 min + 45 min✅ Yes
Greek Chicken Orzo BakeBright, herby, savory25 min + 35 min✅ Yes

Let’s get into the full recipes now.

1. Creamy Chicken and Rice Bake

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This casserole wraps up everything we want in one dish: creamy sauce, tender chicken, and soft baked rice that soaks up every bit of flavor. It’s the kind of dinner that gets scooped clean—no need to ask for seconds because they’re already gone.

The best part? It’s all baked in one dish. No juggling stovetop steps. No extra pans to clean. Just stir it, bake it, and let that cozy smell fill the house while you wait.

And it’s super flexible. Use rotisserie chicken to save time, toss in frozen peas or carrots, or make it a bit cheesy if you’re feeling it.

Why This Recipe Works

  • Everything bakes in one dish—hands-off cooking at its finest
  • Chicken stays juicy thanks to the creamy sauce
  • The rice cooks right in the broth for rich flavor
  • You can prep it early and bake later

Ingredient Swap Ideas

  • Use turkey instead of chicken for a post-holiday twist
  • Sub quinoa for rice if you want extra protein
  • Try mushroom soup for a deeper flavor
  • Add frozen broccoli or corn to bulk it up

Ingredients

  • 2 cups cooked shredded chicken
  • 1 cup uncooked long-grain white rice
  • 1 ½ cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup frozen peas (optional)
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix the rice, broth, soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the chicken and peas.
  3. Pour mixture into the dish. Cover tightly with foil. Bake for 40 minutes.
  4. Uncover and stir. If adding cheese, sprinkle it on top. Bake uncovered for another 10–15 minutes until bubbly and rice is tender.
  5. Let it rest for 5–10 minutes before serving. The sauce thickens as it cools.

2. BBQ Chicken Biscuit Casserole

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This one’s all about those comfort-food cravings: juicy barbecue chicken layered under buttery, golden biscuits. It feels indulgent but takes less than 40 minutes from start to finish. The flavor’s bold and slightly sweet, balanced by the creamy base underneath.

It’s the kind of dinner that turns leftovers into lunch before anyone’s even full. And those soft biscuit tops? Total crowd-pleaser.

Why This Recipe Works

  • Uses store-bought shortcuts without tasting like it
  • Biscuits bake golden right on top—no extra dish needed
  • Sweet BBQ flavor blends beautifully with tender chicken
  • Kid-friendly and picky-eater approved

Ingredient Swap Ideas

  • Swap canned biscuits with homemade dough or puff pastry
  • Use shredded turkey or leftover pulled pork
  • Try honey BBQ sauce for a sweeter flavor
  • Add corn or black beans for extra texture

Ingredients

  • 2 cups shredded cooked chicken
  • ¾ cup barbecue sauce
  • ½ cup sour cream
  • 1 cup shredded cheddar
  • 1 tsp smoked paprika
  • 1 can (16 oz) refrigerated biscuit dough
  • Chopped green onions (optional, for topping)

Instructions

  1. Preheat oven to 375°F. Lightly grease an 8×8 baking dish.
  2. Mix together the chicken, BBQ sauce, sour cream, paprika, and ¾ of the cheese. Spread in the dish.
  3. Top with biscuit dough. Tear biscuits into quarters and scatter on top.
  4. Bake uncovered for 25–30 minutes until biscuits are puffed and golden.
  5. Sprinkle remaining cheese and green onions over the top. Let cool slightly before serving.

3. Spinach Artichoke Chicken Casserole

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If you love spinach artichoke dip, this is your kind of comfort food. It’s rich, creamy, and packed with flavor—but with tender chicken to make it a full-on meal. The layers of cheesy goodness and veggies make it taste fancy without the fuss.

It’s also one of those rare casseroles that feels both indulgent and somewhat healthy at the same time. Perfect for serving guests or pretending you’re eating greens for dinner.

Why This Recipe Works

  • Uses familiar flavors everyone knows and loves
  • Great balance of protein, veggies, and richness
  • Easy to prep ahead and bake when ready
  • Pairs well with garlic bread or a simple salad

Ingredient Swap Ideas

  • Swap mayo for Greek yogurt to lighten it up
  • Use fresh spinach instead of frozen
  • Try marinated artichokes for a tangier flavor
  • Add chopped mushrooms or sun-dried tomatoes

Ingredients

  • 2 cups cooked shredded chicken
  • 1 package (10 oz) frozen spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, chopped
  • ½ cup sour cream
  • ½ cup mayo or Greek yogurt
  • 4 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×9 casserole dish.
  2. In a large bowl, mix all ingredients except ½ cup of mozzarella.
  3. Spread mixture in dish and top with remaining mozzarella.
  4. Bake uncovered for 30–35 minutes until hot and bubbly.
  5. Let cool slightly before serving—sauce will thicken as it sets.

4. Chicken Alfredo Lasagna Roll Bake

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These lasagna rolls take the work out of layering while keeping all the rich, creamy goodness. Each roll is packed with chicken, ricotta, and Alfredo sauce, then baked in a cheesy white sauce until bubbly.

They’re elegant enough to serve to company, but easy enough for a weeknight if you prep ahead. Plus, they freeze beautifully.

Why This Recipe Works

  • Makes portion control easy with individual rolls
  • Ricotta keeps the filling super creamy
  • Alfredo sauce adds deep richness without needing a roux
  • Freezer-friendly and reheats like a dream

Ingredient Swap Ideas

  • Use cottage cheese instead of ricotta
  • Swap spinach in for added greens
  • Add pesto to the filling for a flavor twist
  • Try using rotisserie chicken for convenience

Ingredients

  • 9 cooked lasagna noodles
  • 2 cups cooked shredded chicken
  • 1 ½ cups ricotta cheese
  • 2 cups Alfredo sauce (homemade or store-bought)
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 baking dish.
  2. In a bowl, mix chicken, ricotta, ½ cup Alfredo, Italian seasoning, and a pinch of salt and pepper.
  3. Spread filling onto each noodle and roll up. Place seam-side down in the baking dish.
  4. Pour remaining Alfredo over the rolls. Top with mozzarella and Parmesan.
  5. Cover and bake 30 minutes. Uncover and bake 10 more until bubbly and golden.

5. Cheesy Chicken Dorito Bake

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This one’s loud—in all the right ways. Layers of crushed Doritos, creamy chicken filling, and melty cheese make it a top-requested casserole every time. It’s fast, fun, and full of flavor.

Kids go nuts for the crunch. Adults secretly go back for seconds. It’s weeknight dinner with a little attitude.

Why This Recipe Works

  • Combines texture and flavor in every bite
  • Crunchy topping stays crisp after baking
  • Easy to scale up for parties or potlucks
  • Only takes 15 minutes of prep

Ingredient Swap Ideas

  • Use spicy nacho chips for more heat
  • Add black beans or corn to stretch it
  • Try Greek yogurt instead of sour cream
  • Toss in jalapeños for a kick

Ingredients

  • 3 cups shredded cooked chicken
  • 1 can (10 oz) cream of chicken soup
  • ½ cup sour cream
  • 1 cup salsa
  • 1 ½ cups shredded Mexican cheese blend
  • 1 bag (9 oz) nacho cheese Doritos, crushed
  • Chopped cilantro (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13 baking dish.
  2. In a bowl, mix chicken, soup, sour cream, salsa, and 1 cup of cheese.
  3. Layer half the crushed Doritos in the bottom of the dish. Spread chicken mixture on top.
  4. Add remaining Doritos and sprinkle with remaining cheese.
  5. Bake for 25–30 minutes until hot and cheese is melted. Garnish with cilantro if using.

6. Southwest Chicken Tortilla Casserole

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This one brings the bold. It’s layered like a Tex-Mex lasagna—tortillas, shredded chicken, black beans, corn, melty cheese, and just the right amount of kick. Every bite delivers creamy comfort with a little heat.

It’s a total lifesaver when you want something hearty but fun. Plus, it makes killer leftovers that taste even better the next day.

Why This Recipe Works

  • Feeds a crowd with just pantry staples
  • Layering keeps every bite balanced
  • Great way to use leftover or rotisserie chicken
  • Easy to freeze or reheat later

Ingredient Swap Ideas

  • Use flour tortillas if you prefer them over corn
  • Swap in pinto beans instead of black beans
  • Add green chiles or hot sauce for more spice
  • Try shredded pepper jack instead of cheddar

Ingredients

  • 3 cups cooked shredded chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa or enchilada sauce
  • 1 can (10 oz) cream of chicken soup
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cups shredded cheddar or Mexican blend cheese
  • 6 corn tortillas, cut into wedges

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
  2. Mix together the chicken, beans, corn, soup, salsa, and spices in a bowl.
  3. Layer half the tortilla wedges in the dish. Top with half the chicken mixture and half the cheese.
  4. Repeat the layers with remaining ingredients.
  5. Bake uncovered for 30–35 minutes until hot and bubbling. Let cool for 5–10 minutes before serving.

7. Buffalo Chicken Mac and Cheese Bake

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This one brings serious flavor—and serious comfort. Creamy mac and cheese gets a spicy boost from buffalo sauce, while chunks of tender chicken make it hearty enough for dinner. It’s rich, bold, and a little messy in the best way.

Make it for a game night, a potluck, or just a night when you need something indulgent and satisfying.

Why This Recipe Works

  • Combines two comfort classics in one dish
  • Buffalo sauce adds tangy heat to balance the richness
  • Chicken turns it into a complete meal
  • Great way to use leftover mac or rotisserie chicken

Ingredient Swap Ideas

  • Use blue cheese crumbles on top for extra flavor
  • Swap elbow pasta with shells or rotini
  • Use spicy ranch or chipotle mayo in the mix
  • Add a crunchy topping with panko or crushed chips

Ingredients

  • 2 cups cooked elbow pasta
  • 2 cups shredded cooked chicken
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ½ cups milk
  • 1 ½ cups shredded sharp cheddar
  • ¼ cup cream cheese
  • ¼ cup buffalo wing sauce
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Grease a 9×9 baking dish.
  2. In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk. Cook until thickened.
  3. Stir in cream cheese, cheddar, and buffalo sauce. Mix until smooth. Season to taste.
  4. Combine cooked pasta and chicken with the sauce. Pour into baking dish.
  5. Bake uncovered for 20–25 minutes until bubbly and slightly golden on top.

8. Chicken and Broccoli Stuffing Bake

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It’s got everything: tender chicken, soft broccoli, and savory stuffing all baked together in a creamy sauce. It’s cozy, simple, and wildly satisfying. You’ll barely need a side dish—it’s all in one.

This is the kind of casserole that feels nostalgic, like something grandma would make on a weeknight. It smells like home and tastes like comfort.

Why This Recipe Works

  • Uses boxed stuffing for a fast shortcut
  • Great way to sneak in vegetables
  • Creamy and crunchy all at once
  • Totally freezer-friendly and reheats great

Ingredient Swap Ideas

  • Use cauliflower instead of broccoli
  • Try cream of mushroom instead of cream of chicken
  • Swap stuffing for buttered breadcrumbs
  • Add shredded cheese for extra richness

Ingredients

  • 3 cups cooked chicken, chopped
  • 2 cups steamed broccoli florets
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup sour cream
  • 1 box (6 oz) stuffing mix
  • 1 cup chicken broth
  • 2 tbsp melted butter

Instructions

  1. Preheat oven to 350°F. Grease a 9×13 baking dish.
  2. In a bowl, mix chicken, broccoli, soup, and sour cream. Spread into dish.
  3. Prepare stuffing with broth and butter. Let sit 5 minutes.
  4. Spoon stuffing over the casserole.
  5. Bake uncovered for 30–35 minutes until bubbly and golden on top.

9. Honey Mustard Chicken Potato Casserole

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Sweet, tangy, and hearty—this dish checks every box. Tender chunks of chicken and potatoes are coated in a creamy honey mustard sauce, then baked until fork-tender and flavorful.

It’s that balance of sweet and savory that makes it so addicting. Bonus points if you throw in a few sprigs of rosemary or thyme.

Why This Recipe Works

  • Honey mustard gives bold flavor without extra effort
  • One dish means fewer pans to clean
  • Chicken and potatoes cook together perfectly
  • Ideal for both kids and grown-ups

Ingredient Swap Ideas

  • Use sweet potatoes for a twist
  • Swap in Dijon mustard for a deeper flavor
  • Add carrots or green beans for extra veggies
  • Try a dollop of Greek yogurt for a creamier texture

Ingredients

  • 2 cups cubed raw chicken breast
  • 3 cups diced Yukon gold potatoes
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • ¼ cup mayonnaise or sour cream
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Lightly grease a 9×13 baking dish.
  2. Whisk together honey, mustard, mayo, garlic powder, salt, and pepper.
  3. Toss chicken and potatoes in the sauce until coated. Spread evenly in the dish.
  4. Cover with foil and bake for 35 minutes.
  5. Uncover and bake 15–20 more minutes until potatoes are tender and golden. Garnish if using.

10. Pesto Chicken Penne Casserole

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Creamy, herby, and loaded with pasta—this bake feels fresh without losing that cozy casserole energy. The pesto gives it a punchy twist, and the creamy sauce keeps everything soft and rich.

It’s perfect for spring or summer when you want something comforting but not too heavy. Add cherry tomatoes or spinach if you want even more brightness.

Why This Recipe Works

  • Pesto gives it a fresh, vibrant flavor
  • Pairs well with any green veggie or leftover chicken
  • Easy to prep and bake later
  • Great use of pantry pasta and fridge staples

Ingredient Swap Ideas

  • Use whole wheat or gluten-free penne
  • Swap pesto with sun-dried tomato spread
  • Add spinach or chopped zucchini
  • Use mozzarella or provolone for a cheesy pull

Ingredients

  • 2 cups cooked penne pasta
  • 2 cups shredded chicken
  • ¾ cup prepared basil pesto
  • 1 cup sour cream or Greek yogurt
  • 1 ½ cups shredded mozzarella cheese
  • ½ tsp garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Lightly grease a medium casserole dish.
  2. In a large bowl, mix pasta, chicken, pesto, sour cream, garlic powder, salt, and pepper.
  3. Stir in 1 cup of cheese. Spread into the dish and top with remaining cheese.
  4. Bake uncovered for 25–30 minutes until hot and bubbly.
  5. Let cool a few minutes before serving for best texture.

11. Chicken and Wild Rice Casserole

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This one leans into earthy comfort with wild rice, creamy sauce, and chicken baked together until everything’s soft and savory. It’s the kind of dinner that makes the house smell amazing—and keeps bellies full for hours.

The wild rice gives it a bit of texture and a nutty depth you don’t get from plain white rice. It’s cozy, wholesome, and totally satisfying.

Why This Recipe Works

  • Wild rice adds texture and hearty flavor
  • Chicken and sauce soak into the grains while baking
  • Feels a little fancy but takes no extra effort
  • Freezes and reheats beautifully

Ingredient Swap Ideas

  • Use brown rice if wild rice isn’t on hand
  • Add mushrooms or diced celery for more texture
  • Swap cream of mushroom instead of chicken soup
  • Top with slivered almonds for a crunch

Ingredients

  • 2 cups cooked wild rice blend
  • 2 ½ cups cooked shredded chicken
  • 1 can (10.5 oz) cream of chicken or mushroom soup
  • 1 cup sour cream
  • 1 tsp garlic powder
  • ½ tsp thyme
  • Salt and pepper, to taste
  • 1 ½ cups shredded Swiss or mozzarella cheese

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 baking dish.
  2. In a large bowl, mix rice, chicken, soup, sour cream, garlic powder, thyme, salt, and pepper.
  3. Spread into the dish. Top with shredded cheese.
  4. Cover with foil and bake for 30 minutes.
  5. Uncover and bake another 10–15 minutes until bubbly and golden.

12. White Chicken Enchilada Casserole

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Think creamy enchiladas—but easier. This casserole skips the rolling and stacks tortillas with chicken, cheese, and a silky white sauce made with sour cream and green chiles.

It’s bold and comforting without being too spicy. You get soft tortillas, tender chicken, and loads of cheese in every bite.

Why This Recipe Works

  • No rolling required—just layer and bake
  • Creamy sauce keeps everything moist and flavorful
  • Green chiles add just enough heat
  • One-pan meal with minimal cleanup

Ingredient Swap Ideas

  • Use corn tortillas or flour—whatever you’ve got
  • Swap sour cream with Greek yogurt
  • Add black beans or sautéed onions
  • Use Monterey Jack for a milder cheese flavor

Ingredients

  • 3 cups cooked shredded chicken
  • 8 small flour tortillas, cut into quarters
  • 1 can (4 oz) diced green chiles
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 tsp cumin
  • 2 cups shredded pepper jack or cheddar
  • Chopped cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
  2. In a bowl, mix chicken, soup, sour cream, chiles, cumin, and 1 ½ cups of cheese.
  3. Layer half the tortillas in the dish, followed by half the chicken mix. Repeat layers.
  4. Top with remaining cheese.
  5. Bake uncovered for 30–35 minutes until bubbly and lightly golden. Garnish if desired.

13. Italian Chicken Zucchini Bake

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This one leans lighter—juicy chicken, tender zucchini, and bubbly tomato sauce with a hit of mozzarella. It’s kind of like a lasagna that traded pasta for veggies, but still delivers that cozy baked finish.

Perfect for those nights when you want something warm and cheesy but not too heavy.

Why This Recipe Works

  • Zucchini replaces noodles without losing structure
  • Tomato sauce keeps things fresh and bright
  • Melty cheese seals the deal on comfort
  • Great low-carb dinner option

Ingredient Swap Ideas

  • Use yellow squash instead of zucchini
  • Add ricotta between layers for creaminess
  • Swap marinara for fire-roasted tomato sauce
  • Try Italian sausage instead of chicken

Ingredients

  • 2 cups cooked diced chicken
  • 3 medium zucchinis, sliced into rounds
  • 1 jar (24 oz) marinara sauce
  • 1 tsp Italian seasoning
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F. Grease a 9×9 baking dish.
  2. Layer zucchini slices on the bottom, followed by half the chicken and sauce.
  3. Add half the cheese and repeat layers. Sprinkle Parmesan and seasoning on top.
  4. Bake uncovered for 35–40 minutes until bubbly and golden.
  5. Let sit 10 minutes before slicing to help it set.

14. Chicken Bacon Ranch Tater Tot Casserole

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This one’s all-out indulgence: crispy tater tots baked over a layer of creamy ranch-seasoned chicken, bacon, and cheese. It’s hot, bubbly, and totally addictive.

Kids love it. Grown-ups do, too. Make it once and you’ll get asked for it again and again.

Why This Recipe Works

  • Tater tots stay crisp and golden
  • Ranch seasoning gives a flavor boost
  • Bacon adds smoky crunch to every bite
  • Feeds a crowd with almost no effort

Ingredient Swap Ideas

  • Use turkey bacon or plant-based bacon
  • Swap ranch for garlic herb or Cajun seasoning
  • Try cheddar-jack cheese blend
  • Add frozen peas or spinach to sneak in veggies

Ingredients

  • 3 cups cooked shredded chicken
  • 1 packet ranch seasoning mix
  • ½ cup sour cream or cream cheese
  • 1 ½ cups shredded cheddar cheese
  • ½ cup cooked chopped bacon
  • 1 bag (32 oz) frozen tater tots

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 baking dish.
  2. Mix chicken with ranch mix, sour cream, half the cheese, and bacon. Spread into dish.
  3. Top with tater tots in a single layer.
  4. Bake for 35–40 minutes until tots are golden and center is hot.
  5. Sprinkle remaining cheese on top and bake 5 more minutes to melt.

15. Greek Chicken Orzo Bake

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Bright, herby, and packed with flavor, this dish mixes chicken and orzo with feta, spinach, lemon, and oregano. It feels fresh but still cozy—like a summer casserole with soul.

Each bite has texture and contrast: chewy pasta, creamy cheese, and pops of briny olive or lemon if you add them.

Why This Recipe Works

  • Orzo cooks fast and absorbs all the flavor
  • Feta adds creamy tang without heaviness
  • Lemon and oregano keep it fresh
  • Great for meal prep or weekday dinners

Ingredient Swap Ideas

  • Swap feta with goat cheese or mozzarella
  • Add olives or sun-dried tomatoes
  • Use quinoa or rice instead of orzo
  • Sub kale or arugula for spinach

Ingredients

  • 2 cups cooked orzo pasta
  • 2 cups shredded cooked chicken
  • 2 cups fresh spinach
  • ½ cup crumbled feta cheese
  • Zest and juice of 1 lemon
  • 1 tsp oregano
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Grease a medium baking dish.
  2. Toss together orzo, chicken, spinach, lemon zest/juice, oregano, and olive oil. Season well.
  3. Fold in half the feta. Pour into the dish.
  4. Sprinkle remaining feta on top.
  5. Bake uncovered for 25–30 minutes until hot and lightly golden around the edges.